John Myers
Lucky Shamrock Cookies
The perfect lucky shamrock cookies recipe with a picture and simple step-by-step instructions.
Molding:
- 250 g Flour type 550
- 150 g Powdered sugar
- 1 pinch Salt
- 1 Egg size L.
- 1 Egg white Gr. L.
- 8 tsp Water
- 250 g Powdered sugar
- Food coloring green
- For the dough, use the dough hook of the hand mixer to crumble all the ingredients in a bowl. Then quickly knead everything with your hands to form a smooth, slightly sticky dough. Divide this in 2 halves and roll each one out between 2 layers of baking paper approx. 4 mm thick. Place both sheets of dough including paper on a smooth surface in the refrigerator for 30 minutes.
- Preheat the oven to 200 ° O / bottom heat. Start with a sheet of dough ( leave it in the refrigerator) and cut out the clover leaves. Place these at a distance on a baking sheet lined with baking paper and bake lightly for 8 minutes on the 2nd rail from the bottom. Roll out the leftover dough again – as before -, cool and cut out. Do this until the dough is used up.
- Let the finished cookies and paper cool on a grid. In the meantime, stir the icing. To do this, beat the egg whites until stiff. When it starts to set, gradually pour in the sifted powdered sugar while whipping and add the water, teaspoon by spoon. When everything is used up and the casting is nice and thick, creamy and smooth, add the color. But in several small steps, so that you can better control the intensity. Then use a small teaspoon to brush the clovers with it. If the casting becomes a bit tough while you are brushing it, stir in 1 – 2 teaspoons of water again (but not all at once). If you like, you can give the clover leaves “a face” with a fine brush and some paint after they have hardened. See last photo …..
- These buttery-crispy cookies can also be made in many other shapes and colors. Here they were intended for the turn of the year. …..
- The number of people mentioned above relates to a serving of approx. 70 cookies.
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