St. Patrick’s Day Sugar Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3-4 cups all-purpose flour
- ½ tsp. salt
In a bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the eggs, vanilla extract and almond extract. Beat until combined. Add the salt and 3 cups of flour; beat until dough is smooth. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tbsp. at a time until it is no longer sticky. Divide the dough in half, and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Remove half of the chilled dough from the refrigerator, and on a lightly floured surface, roll out the dough to ¼ inch thickness. Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar. Bake the cookies for about 9 to 11 minutes or until the edges just start to brown. Cool on baking sheet for 10 minutes and remove to wire racks to cool completely.
Icing:
- 1-2 cups confectioners’ sugar
- 1-2 tbsp. milk
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 tsp. light corn syrup.
- Green food coloring
In a bowl, mix 1 ½ cups sugar, 1 tbsp. milk, vanilla, almond extract, corn syrup and 1 or 2 drops of food coloring. Add additional milk or sugar until desired consistency is reached. Add additional food coloring if needed to reach desired color. Completely cool cookies before frosting.
Tested in the THASC kitchen. Photo by THASC.
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