In honor of St. Patrick's Day I started off this morning with some Irish breakfast tea and steel-cut oat scones. Unfortunately, I didn't read the recipe ahead of time and had to rush through the steps to make them in time for my taste-tester before he headed off to work. Let's say they were less than stellar. But still yummy (what baked good isn't, fresh from the oven?).
I scored much better with the shamrock-shaped, green-sugar-sprinkled shortbread cookies I made to take into work. Light, flaky, delish! And pretty. And just the thing to put you in a St. Pat's mood. So get these babies in the oven, put the tea kettle on, and settle in for a fabulous "tea and biscuit" as they say in the Emerald Isle.
I scored much better with the shamrock-shaped, green-sugar-sprinkled shortbread cookies I made to take into work. Light, flaky, delish! And pretty. And just the thing to put you in a St. Pat's mood. So get these babies in the oven, put the tea kettle on, and settle in for a fabulous "tea and biscuit" as they say in the Emerald Isle.
Shamrock Shortbread Cookies
(yield about 2 doz.)
12 TBSP butter, softened
1/4 cup superfine sugar (I used 10x sugar)
1 tsp. lemon juice
1 1/4 cup flour
1/4 cup cornstarch
Pre-heat oven to 300F. Whip butter, sugar, and lemon juice together until light and airy. Sift flour and cornstarch into butter mixture, and stir in with a wooden spoon. Roll to 1/8-in. thickness, using powdered sugar to keep from sticking to the table and rolling pin. Cut shapes and place on greased or parchment-lined cookie sheet. If you want to add colored sugar, brush cookies with milk or egg-white and sprinkle sugar on top. Bake for 25-30 minutes.
How cute are these? I hope you had a great day yesterday!
ReplyDeleteWe did the traditional boiled corned beef and veggies. I wish I could find a way to make that dish a bit more exciting. Thankfully, though, this year I got to make the stuff and I tried hard not to overcook the vegetables, which helped a lot.
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