This St. Patrick’s Day I had a lot going on! Not only is it the first year my son is excited for all of the green, but I am on the radio this morning with Chat with Women – and dropping by 92.5 to surprise Brooke and Jubal. Oh, and I’m having friends over for dinner tonight!
A simple way to treat all of them with something festive and delicious is with a sugar cookie! They are always good and can be decorated into any shape. Mrs. Cooks in University Village has a perfect large shamrock cookie cutter + the most amazing food coloring in exact colors – I used “Leaf Green”
I hope you have a great day – and that you don’t get pinched!
1 ½ cups flour, plus more for dusting
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter, at room temperature
¾ cup powdered sugar
1 teaspoon vanilla
1 large egg
8 ounces cream cheese
8 tablespoons butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
Blend together flour, baking powder, and salt in a bowl. Set aside. In an electric mixer, combine butter, powdered sugar, eggs, and vanilla. Beat until well combined scraping down sides if needed. Add flour mixture in batches at low speed. Mix until just combined. Do not over beat.
On a floured piece of parchment paper, roll out dough to ¼”. Transfer parchment paper to a cookie sheet and place in refrigerator. Let chill 30 minutes. Using a floured cookie cutter, cut out shapes and place on a sil-pat lined cookie sheet. Return to the refrigerator for another 30 minutes.
Preheat oven to 325. Bake cookies strait from the refrigerator for 6 minutes, until edges are just golden brown.
Transfer to a cooling rack and let cool completely before frosting.
For icing, combine cream cheese, butter, and vanilla in the bowl of an electric mixer. Add sugar one cup at a time until desired consistency is achieved. Transfer to a piping bag and decorate cookies.