St. Patrick’s Day is next Wednesday and I’m getting ready. I baked some Irish Soda Bread, did you know that it wasn’t originated by the Irish, and these yummy little Shamrock Almond Cookies just melt in your mouth.
A couple months ago, when I received my wall calendar from Pillsbury, and was flipping through the months, I spotted a recipe for Almond Sandwich Cookies with pink filling. Well, I got busy sharing other treats and food for Valentine’s Day and didn’t get them baked, so I knew exactly what I wanted to bake for St. Patrick’s Day, but with green filling, of course.
The recipe called for refrigerated sugar cookie dough, which I didn’t want to use, so I set out to find an Almond Cookie dough recipe. The very first place I headed was my friend, Bridget over at Bake at 350 (if you haven’t visited Bridget, run fast…she is amazing!), and I was excited to find that she uses a Vanilla Almond Sugar Cookie for many of her cut out cookies. I followed her recipe exactly…
- 3 cups Flour, all-purpose
- 2 teaspoons Baking Powder
- 1 cup Sugar
- 2 sticks Butter
- 1 Egg
- ½ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 4 cups Powdered Sugar (I ended up using about 3 cups and the filling was pretty stiff)
- ½ cup (1 stick) Butter, softened
- 4 teaspoons Milk
- ½ teaspoon Almond Extract
- 1 drop Green Food Color
- Combine the flour and baking powder, set aside.
- Cream the sugar and butter.
- Add egg and extracts, mix well.
- Gradually add the flour mixture and beat until well combined.
- Roll out dough and cut out shapes.
- Bake at 350 degrees for about 10 minutes, if you like a soft sugar cookie, bake a little shorter, if you like a crisp cookie, bake a little longer.
- Beat butter until fluffy, gradually add a small amount of powdered sugar at a time, alternating with milk and almond extract.
- I mixed it like I do my Buttercream Frosting.
I wanted to add a little something to the top and had seen the amazing dessert that Amanda at I Am Baker made, but wanted to stay with the green theme. So, I used some of the filling, added a bit more green food color and a dab more of milk, heated it in the microwave. After mixing well, I filled my Wilton Plastic bottle to be able to drizzle with ease. I also sprinkled on some green sugar on the edge.
I couldn’t stop with just the little sandwich cookies, I cut out some larger ones too. I was excited when my son found 7 different shamrock cookie cutters in my basket. I also used them for my St. Patrick’s Garland.
I frosted some with the filling and some with the darker green filling, using the same method I use on Sugar Cookies with Almond Bark.
Are you baking for St. Patrick’s Day? Or have a special meal planned? I’d love to hear about it. 🙂
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