Wednesday, March 16, 2011

ST.PATRICK'S DAY COOKIES

SHAMROCK AND GOLD COIN COOKIES

Ingredients:
2 sticks unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
Fine green sugar sprinkles
Yellow-gold coarse sugar
Preparation:
Preheat oven to 325°. Combine butter, sugar, vanilla and salt, and beat with electric mixer on medium until blended. Add flour; mix on low until incorporated. Shape dough into a disk and wrap in wax paper. Chill for 2 hours.
Soften dough at room temperature. Place oven racks in upper and lower thirds of oven. Divide dough into two equal parts. Roll one half of dough to 1/4 inch thick and cut out shamrock shapes; save scraps. Repeat. Place cookies on two parchment paper-lined baking sheets. Bake for 20 minutes (switch oven racks and turn pans halfway through cooking) until lightly golden. Remove; top with sprinkles. Transfer to cooling rack.
Mold scraps into 1-inch balls; roll balls in yellow sugar. Arrange 2 inches apart on baking sheet; flatten to 1/4 inch thick with bottom of a glass. Bake for 15-20 minutes on top rack. Transfer to cooling rack.

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