While cooking…

Listen to: Skid Row – Frozen

Drink: B52 – There’s coffee liquor and Bayleys, so it’s kinda breakfasty and Irish, right?

Ingredients:

• 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

Preparation:

1. With a whisk cream the butter until smooth and a bit fluffy
2. Add the powdered sugar and continue to whisk, then add the egg yolk, vanilla and flour
3. 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
4. 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
5. Mix a tsp of the egg white with a tsp of water
6. 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
7. 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
8. 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)
9. Now it’s time to slice, so take the megacookie and a real sharp knife and do it!
10. 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