Wednesday, March 13, 2013

Shamrock Sugar Cookies with Royal Icing

I have a small collection of cookie cutters. They are cute and hang under a shelf in our kitchen. However, I’ll admit, I rarely bake sugar cookies. I never wanted to make up a bunch of colored frosting  pipe designs on them and have a cookie with way too much frosting. Recently I read a post at one of my favorite blogs, Annie’s Eats, that had a tutorial on royal icing. It looked pretty simple. You whip up the frosting in the mixer, pour some into a piping bag, pipe around the edges of the cookie and let it harden. Then, you water down some of the icing, pour it onto the cookie, and use a tooth pick to help it spread out.  It looked easy enough, but you never know! I tested it out back in February when I made the heart sugar cookies. Surprisingly enough, they were pretty easy! The end result was a pretty cookie with a thin layer of royal frosting that hardened as it cooled. It is nice because you can stack or wrap up the cookies without the frosting getting all messy. 

Since the first attempt went pretty well, I decided to try again. This time, with cookie cutters that celebrate my heritage and my husband’s name-sake, St. Patrick’s Day. Shamrock cookies! I couldn’t find my shamrock cookie cutter, so I took Baileigh and headed to my favorite local baking shop,The Calico Bean Market. They have an entire room in the back dedicated to baking! Cookie cutters, food coloring, flours, misc. baking ingredients and an ENTIRE wall dedicated to sprinkles. If you ever need baking ingredients, check it out! It’s on Bluff Street, by the 4th street elevator. The owner is super friendly and helpful, too! While at Calico Bean I picked up meringue powder (for the icing), shamrock and butterfly cookie cutters, green food coloring and green and purple sprinkles. I baked the cookies on Saturday night, let them cool and then Baileigh and I got to work Sunday frosting the cookies! I baked shamrocks for me to decorate and the butterflies for her. She did an excellent job frosting using my new decorator bottles (via Pampered Chef) and enjoyed using lots of sprinkles!

My Shamrock cookies!

Baileigh's butterfly cookies!

Hard at work!

Cookie Recipe:
(The only thing I changed was using Almond extract for the vanilla. I like almond flavoring better in sugar cookies for some reason!)

The cookies looked and tasted delicious! I made way too much frosting, so I have plenty to use when I made Easter cookies in a couple weeks!

Here are two blogs that have beautiful sugar cookies! Both have tutorials too which help beginners like me!

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