Shamrock Cookies
Delicious and festive shamrock-shaped cookies perfect for St. Patrick's Day celebrations.
Ingredients
For the Cookies
- 2 cups all-purpose flour for structure
- 1/2 teaspoon baking powder for lightness
- 1/4 teaspoon salt for flavor balance
- 3/4 cup unsalted butter, softened for moisture
- 3/4 cup granulated sugar for sweetness
- 1 whole vanilla bean, seeds scraped for flavor
- 1 large egg, at room temperature for binding
- 2 teaspoons pure vanilla extract for flavor
For the Buttercream
- 3/4 cup unsalted butter for moisture
- 1/2 whole vanilla bean, seeds scraped for flavor
- 3 cups confectioners' sugar, sifted for sweetness and texture
- 3 tablespoons heavy cream, half-and-half, or whole milk, at room temperature for moisture
- 1.5 teaspoons pure vanilla extract for flavor
- Salt, to taste for flavor balance
- Optional: gel food coloring for tinting for aesthetic
- Optional: sprinkles for decorating for aesthetic
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until thoroughly blended.
- In a separate bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add the seeds from the vanilla bean, egg, and pure vanilla extract to the butter and sugar mixture. Beat until well combined.
- Gradually incorporate the dry mixture into the wet ingredients, mixing until just combined.
- Roll the dough out onto a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shamrock shapes.
Baking
- Place the cookies on prepared baking sheets lined with parchment paper.
- Bake for about 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
- For the vanilla bean buttercream, beat the unsalted butter until creamy in a mixing bowl.
- Gradually add the sifted confectioners' sugar, mixing until smooth.
- Incorporate the heavy cream or milk and the seeds from the vanilla bean, adjusting the consistency as needed.
Decorating
- Frost the cooled cookies with the vanilla bean buttercream, spreading it evenly.
- Add gel food coloring to tint the frosting if desired.
- Finally, sprinkle your decorated cookies with optional sprinkles.
Notes
Store the cookies at room temperature in an airtight container for up to five days. For longer storage, keep them in the refrigerator, where they can last about a week.