One of our best friends is getting married tomorrow! Yay! Last week we threw her a hen party. She told us later that traditionally the hen party remains a secret even after it’s done… really? We totally didn’t know!
We did our best to keep it a secret from her BEFORE the actual party, but it was so damn fun, and we were so hot in our male outfits (we all cosplayed as men! Like, we had beards and moustaches and ties!! We’re geniuses), that we published all the pictures on facebook as soon as we got home!! Sorry, secrecy was a complete fail… But they were too cool!
All that said and done, between parties and the actual wedding there’s not much time to cook. Actually, even if we could find time for that, still we wouldn’t have time to EAT what we cooked ’cause we’re never eating at home!! So we’re keeping the more “filling” recipes inspired by St. Patrick for the next 2 weeks… The ones where we use Guinness and Bayleys and Whisky, oh yeah :3
So these are just regular vanilla cookies, not even a drop of alcohol in it, and it’s another small batch. The idea behind these cookies came, of course, from Eugenie Kitchen, but we modified the dough recipe.
We used a green food coloring we had at home and sadly it didn’t turn out very “coloring”, especially after baking. We had the same problem some months ago with a black one (from another brand), when the Halloween Cookies went into the oven a nice black and came out a light grey!
The technique is basically to prepare the dough, split it in 2 and color one, then keeping it ALWAYS COLD composing your roll and slicing it. Read the recipe for detailed instructions! If you live in Antarctica is easier, because you don’t have to waste time putting the dough in the fridge every 10 minutes. We had too much green dough so we also baked more green shamrocks!
St. Patrick Special: Slice & Bake Cookies
Listen to: Skid Row – Frozen
Drink: B52 – There’s coffee liquor and Bayleys, so it’s kinda breakfasty and Irish, right?
- 3/4 cup flour
- 1 egg yolk
- 1/4 cup butter
- 6 + 1/2 tbs powdered sugar
- 1/3 tsp vanilla extract
- 1-2 tbs milk
- drops of green food coloring
- egg white + water
- With a whisk cream the butter until smooth and a bit fluffy
- Add the powdered sugar and continue to whisk, then add the egg yolk, vanilla and flour
- Add 1 tbs of milk and knead well, if the dough still feels too crumbly add another tbs. The dough should feel like play doh and be glossy
- Separate 1/4 of the dough and dye it with some drops of the green coloring, then put them both in the fridge for at least 10 minutes
- Mix a tsp of the egg white with a tsp of water
- Roll the green dough with a rolling pin (you can leave the white one in the fridge for now) and cut with your cookie cutter all the shamrocks you can get. Probably around 40, depending on your cookie cutter’s size. Then stack them one on top of the other with a layer of the egg white mixture in between (for glue). Our cutter was a 5-leaf clover so the leaves were too close one to the other and we had to manually remove one from each, then redistribute the remaining 4. A nightmare. Probably if you have a 3-leaf cutter the end result will be much neater!! Remember to pop the dough in the fridge everytime you feel like it’s softening too much
- Now that you basically have a very high shamrock, form the white dough with your hand into little… uhm… serpents? How do you call that mini-sausage shape? And use them to fill all the spaces between your monster shamrock’s leaves, creating a cylindrical shape as much as possible
- Roll the remaining white dough with your rolling pin and wrap with it the shamrock monster. Put once again in the fridge and preheat your oven at 335° F (170° C)
- Now it’s time to slice, so take the megacookie and a real sharp knife and do it!
- Bake at at 335° F (170° C) for 12 minutes, than turn the cookies on the other side and bake another 7-8 minutes. This will prevent them from becoming too brownish on the upper side
Now for the final touches:
- Calories: 51 per cookie!
- Fridge: after they are cooked there’s no need. Who would put cookies in the fridge anyway? They will keep at least 1 week, 2 in a cookie box
- Freezable: yes
- Next day: awesome!
- Cold: still good
- Hot: they are awesome right out of the oven, but don’t burn yourself (like we did.)
- Re-heating: nope
3 thoughts on “A good reason to live in Antarctica”
So pretty! I don’t have a shamrock cookie cutter, but I really love this idea!
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Thanks :3 I looked for one just for St. Patrick stuff but they are difficult to find
Very pretty…..mmm Bailey’s missing that too – where the heck are you?! 😉