Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 11

LUCKY SHAMROCK COOKIES

2

1

3

4

5

6

SPRING & SUMMER TREATS # 15

2½ cups all-purpose flour, plus

flour for dusting

½ teaspoon baking powder

¼ teaspoon salt

1 cup unsalted butter, at room

temperature

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

½ teaspoon almond extract

Shamrock Icing (page 119)

Green sugar crystals for

sprinkling (optional)

Makes 40

cookies

In a bowl, sift together the flour, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter and granulated

sugar on medium speed until well blended, about 1 minute. Add the egg

and vanilla and almond extracts and beat on low speed until blended.

Beat in the flour mixture just until incorporated. Divide the dough in half

and press each piece into a disk.Wrap each disk tightly in plastic wrap and

refrigerate until firm, at least 1 hour or up to overnight.

Preheat the oven to 350°F. Line 3 large baking sheets with parchment

paper.

Place 1 chilled dough disk on a floured work surface. Using a floured

rolling pin, roll out the dough to about

1

⁄4-inch thick. Using a shamrock-

shaped cookie cutter, cut out as many cookies as possible. Use a metal

spatula to transfer the cookies to the prepared sheets, spacing them 1 inch

apart. Press the dough scraps into a ball and refrigerate until firm. Repeat with

the remaining chilled dough disk and scraps.

Bake, 1 sheet at a time, until the cookie bottoms and edges are lightly

browned but the tops are barely colored, 10–13 minutes. Set the sheet

on a wire rack to cool for 5 minutes, then transfer the cookies to the rack

and let cool completely, about 30 minutes.

Pipe or drizzle the icing over the cookies, then sprinkle with the crystals, if

using. Store in an airtight container at room temperature for up to 3 days.

These wee, green, clover-shaped confections will have you and all your

friends dancing a jig on St. Patrick’s Day!

INGREDIENTS