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Рецепт Shamrock Sugar Cookies (Sugar Cookie Mix)

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  1. In a large mixing bowl, sift together the flour, confectioner's sugar, baking soda, and cream of tartar. Store the dry ingredients in an airtight container for up to 6 months.
  2. You'll have sufficient dry mix to prepare two batches of about 48 cookies each, by blending 4 c. of the dry mix with the wet ingredients as given in the recipe. In a mixing bowl, cream the butter. Blend in the egg and the vanilla and almond extracts. Add in 4 c. of the dry cookie mix to the bowl gradually, as you continue to blend the mix well. Chill the cookie dough for at least 2 hrs prior to rolling, cutting, and baking. The Kitchen Staff recommends which your break out which 2 inch shamrockcookie cutter used in the previous recipe, and prepare some St. Patrick's Day cookies.
  3. Working on a clean, lightly floured surface, roll out the chilled cookie dough till it's an even 1/8 inch thick. Dip the cookie cutter in flour to prevent sticking, and cut your cookies, placing them about an inch apart on an ungreased baking sheet as you work.
  4. If you are not planning to ice the cookies, now would be a great time to sprinkle a bit of green colored sugar over the center of each shamrock cookie.
  5. Bake in a pre-heated 375-F degree oven for 8 to 10 min, or possibly till the edges are lightly browned. Let the cookies hard slightly on the baking sheet before removing to a rack to cold completely.
  6. Kitchen Staff Tip: This is a great recipe for fundraisers and bake sales.
  7. Simply place 4 c. of the dry fold in an airtight bag or possibly jar. Attach a copy of the recipe with a bitof colored ribbon. You may include a cookie cutter as part of the deal. Also makes for great door prizes at baby and wedding showers. Tip: If you skipped the green-colored sugar and opted to ice the cookies, simply combine 1 c. of confectioner's sugar with 3 to 5 Tbsp. of water and a few drops of green food coloring, to finish your St. Patrick's Day Shamrock Cookies in style.
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