Happy St. Patrick’s Day!
This is probably the holiday where I do the least amount of decorating. Am I the only one who isn’t crazy about St. Patrick’s Day?
Since my son is in preschool, I wanted him to be able to bring a festive treat for the class. I think all kids love sugar cookies, so that is what I have made for the past few holiday class treats, and each time it has gone over well. I also decided to use royal icing. I usually make my own with meringue powder, powder sugar, and water, etc., but when I was at Michael’s Arts and Crafts, they had the Wilton’s pre-made royal icing, so I thought that I would give it a try. It definitely made the icing prep much easier.
Use whatever sugar cookie recipe you like (or buy some pre-made…I’m not here to judge), and cut out the shamrock shape using a cookie cutter, and bake them up! I will warn you, the shamrock cookies cutters are not the easiest to work with. Make sure to dip the cookie cutter into some flour to help prevent the dough from sticking. Also, make sure your dough is really cold, it will make it much easier to work with, and practice some patience! I had to!
Once they are cooled, you can make up the frosting. You can really control the thickness of the icing by how much water you add. You want it to drizzle nicely, but not be too liquidy (is that a word?). If you add too much water, don’t worry, add a little bit of powdered sugar, and that will help to thicken it up. I used three different colors, and filled three plastic piping bags with the icing. I didn’t use any piping tips, I simply cut off the tip of the piping bag and drizzled the frosting over the cookies one at a time. I like to let each color dry for a few minutes at least before adding in the next color.
Allow these to dry for a few hours at least, before storing them or packaging them up!