Shamrock Shortbread Cookies

SugaryWinzy Shamrock Shortbread Cookies

I loved baking these shamrock shortbread cookies!  Or more correctly put, I love baking cookies.  And even more accurately, I love to bake.  This is based on the same recipe as these previous shortbread cookies.  The recipe is really simple, fun to make and plainly said, just delicious.

First I would like to thank Womenio.com for the wonderful article, Top 15 Cake Design Ideas, on 15 of my cakes.  Womenio is an online women’s magazine that covers anything and everything under the sun that has to do with women, ranging from fashion, to health and beauty, cooking, and yes, baking!  Thank you!

 

 

SugaryWinzy Shamrock Shortbread Cookies

Back to the cookies—for the sake of variety, I made two sizes of these shamrock shortbread cookies.

 

 

 

SugaryWinzy Shamrock Shortbread Cookies

My gauge for checking whether the cookie dough has reached the right texture and consistency for rolling is when the dough starts to leave the sides of the bowl and form a ball.  I encountered a slight challenge this time after adding a few drops of green food color.  I’m not sure if it was because I used a different brand of food color or if it was the color green itself that made the dough a tad too sticky.  So I gradually added more flour until the dough was back to just how it should be.  And then I beat the dough on medium high until it started to leave the sides of the bowl and cling to the beater to form a ball.  A lot of the work is really done by my trustworthy Kitchen Aid stand mixer.  I haven’t tried any other brand, but honestly, I don’t think I can bake at all without it.  The vintage design and look of the mixer is a classic and I love that the design remains relatively unchanged all through the years.  All in all, I added an extra cup of flour to regain the right dough consistency.  It did not affect the flavor or texture of the baked cookies at all.  If anything, this recipe yielded even more of the delicious cookies because of the added flour.

 

 

SugaryWinzy Shamrock Shortbread Cookies

I wanted to have two cookie colors, one plain and the other green.  I formed each of the dough balls by lightly kneading it on the counter until it was a smooth, pliable ball, which I then wrapped in plastic wrap.  I chilled the dough balls for about 15 minutes then divided them into smaller portions for easy rolling.   I also sprinkled flour over the dough just before rolling and also floured my rolling pin to prevent the dough from sticking.

I used two sizes of cookie cutters, the larger one was 3 inches wide and the smaller one was 1.5 inches.

 

 

SugaryWinzy Shamrock Shortbread Cookies

I find that the excess dough around the cutout just falls away by itself and separates easily if I use a spatula to transfer the cutout dough to the cookie sheet.  I heard you can also roll cookie dough directly onto the cookie sheet and remove the excess directly from the sheet, but I find that a little bit cumbersome since my rolling pin is longer than the cookie sheet.

 

 

SugaryWinzy Shamrock Shortbread Cookies

Here’s the first batch of cookie dough ready to go in the oven.  Always line cookie sheets with parchment paper even if they happen to be non-stick.  I prefer to use shiny aluminum cookie sheets for cookies rather than the dark non-stick type.

I made two batches of cookies out of one recipe.  There was enough dough to make a small third batch, but I wasn’t able to bake all of it because I was running out of time, so I just wrapped the excess dough and kept it in the refrigerator.

 

 

SugaryWinzy Shamrock Shortbread Cookies

The first batch of cookies cooling on the wire racks.

 

 

SugaryWinzy Shamrock Shortbread Cookies

And here are the shamrock shortbread cookies ready to go.  I find it to be such a simple yet versatile recipe.  It can be adapted to any occasion.  And if somewhere along the way I encounter a curve ball just like I did with this batch, I simply adjust on the fly and the ship is righted again.

 

 

SugaryWinzy Shamrock Shortbread Cookies

I had some green sugar sprinkles so I used those and lightly sprinkled the cookies when they were hot out of the oven.  Just regular white sugar would have worked too.  I’m not sure why I tend to sprinkle sugar over baked cookies, since it really is unnecessary.  I guess I do it to add texture.

 

 

SugaryWinzy Shamrock Shortbread Cookies

The scent of shamrock shortbread cookies baking in the oven was wonderful.  And the flavor, well, they were made from just plain, basic ingredients that made for simply delicious cookies.

 

SugaryWinzy Shamrock Shortbread Cookies

A field of shamrock shortbread cookies…

 

 

SugaryWinzy Shamrock Shortbread Cookies

Shamrock Shortbread Cookies

…ready for the taking!

 

 

SugaryWinzy Shamrock Shortbread Cookies

As for the color, I probably should have added more green to make it true to the color of shamrocks, but then again I only wanted to get an essence of green without having to add too much color.

 

 

SugaryWinzy Shamrock Shortbread Cookies

I had so many cookies, I gave most of them away, which is what I usually do with the things I bake.

 

 

SugaryWinzy Shamrock Shortbread Cookies

I will likely make this shortbread recipe again in a different shape and color, depending on the occasion.  Until next time…

 

 

SugaryWinzy Heart

Happy baking!

 

SugaryWinzy Shamrock Shortbread CookiesShamrock Shortbread Cookies

Ingredients:

  • 1 ½ cups (3 sticks) unsalted butter at room temperature
  • ½ cup sugar
  • ¾ cup powdered sugar
  • ½ teaspoon salt
  • 4 cups all-purpose flour
  • Few drops of green food color (optional)

Preparation:

  1. Preheat oven to 300 F.
  2. With a flat beater, cream butter until light and smooth.
  3. Gradually add granulated sugar and mix until well blended and fluffy.
  4. Gradually add powdered sugar and then salt and beat until fully combined.
  5. Gradually add the flour and beat well.
  6. Optional: add a few drops of food color and beat until the color is spread evenly throughout the dough.
  7. Switch to medium high and beat until the dough leaves the sides of the bowl and starts clinging to the beater to form a ball.
  8. Lightly knead the dough on the counter to form a smooth and pliant ball.  Wrap in plastic wrap and chill for 15 minutes.
  9. Divide dough in two or three portions.   Roll on a sheet of waxed paper with a rolling pin and cut shapes with a cookie cutter.
  10. Bake on a cookie sheet lined with parchment paper for about 15 minutes.  Remove cookies from oven and cool thoroughly on cooling rack.

 

Shamrock Shortbread Cookies
 
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Prep time:
Bake time:
Total time:

 
Ingredients
  • 1 ½ cups (3 sticks) unsalted butter at room temperature
  • ½ cup sugar
  • ¾ cup powdered sugar
  • ½ teaspoon salt
  • 4 cups all-purpose flour
  • Few drops of green food color (optional)
Preparation
  1. Preheat oven to 300 F.
  2. With a flat beater, cream butter until light and smooth.
  3. Gradually add granulated sugar and mix until well blended and fluffy.
  4. Gradually add powdered sugar and then salt and beat until fully combined.
  5. Gradually add the flour and beat well.
  6. Optional: add a few drops of food color and beat until the color is spread evenly throughout the dough.
  7. Switch to medium high and beat until the dough leaves the sides of the bowl and starts clinging to the beater to form a ball.
  8. Lightly knead the dough on the counter to form a smooth and pliant ball. Wrap in plastic wrap and chill for 15 minutes.
  9. Divide dough in two or three portions. Roll on a sheet of waxed paper with a rolling pin and cut shapes with a cookie cutter.
  10. Bake on a cookie sheet lined with parchment paper for about 15 minutes. Remove cookies from oven and cool thoroughly on cooling rack.

 

SugaryWinzy Shamrock Shortbread Cookies

Shamrock Shortbread Cookies great for St. Patrick’s!

Posted in Cookies. Tagged with , , , , .

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