Wearin' of the Green~Happy St. Patrick's Day

     It's been years since I've had a shamrock cookie cutter to make the green sprinkled sweet treats. And if I remember correctly, the cutter I used was really shaped like the club on a deck of cards. Not exactly the mystical symbol of the Trinity found in the design of the three-leaf clovers used by St Patrick to explain God, the Father, Son, and Holy Spirit. (I didn't realize baking cookies could be such a spiritual experience.)
     Once again, this year, I used my flower-shaped cutter and decorated the cookies with green sprinkles, pretending I had shamrocks. I have now ordered a SHAMROCK cookie cutter for next year. I just may need to try it out next weekend, though, for good luck.
     The cookies are made from a buttery dough that gets most of its sweet taste from the sprinkles or other toppings one may put on the cookies. I use this recipe for most of my rolled out cookies, preferring it over sugar recipes that are too sweet and heavy. Hope you enjoy them, too. While you are nibbling on these tasty morsels, you might like to look up the history of St. Patrick's life from England to Ireland. Lori from the Internet Cafe posted an interesting article on how the Lord used St. Patrick to bring many pagans in Ireland to Christ.

Butter Cookies

1 and 3/4 Cups all-purpose flour
1/2 teaspoon bking powder
2/3 cup soft butter (you may want to use 1/2 cup if you think the taste of butter is too rich--and I use only real butter)
1/2 cup sugar
1 egg, well eaten
1/2 teaspoon vanilla (you may use 1 teaspoon--I actually think I did last year)

Sift flour and baking powder together (I did not this year, and they came out just fine) in a small bowl. 

Cream butter thoroughly in a large mixing bowl; add sugar gradually and continue creaming until well mixed. Mix in the well beaten egg. Add vanilla.

Stir in the sifted dry ingredients in 2 or 3 portions until dough is just smooth. (If some chocolate cookies are desired, add 3/4 square of melted baking chocolate to half of the dough.) 

Cover the mixing bowl with plastic wrap and let it sit in the refrigerator for 1 hour to harden enough to roll out.
When dough is ready, roll out on a floured surface using a stocking covered and floured rolling pin. Roll to about 1/8 " thick or slightly thicker. You don't want the dough too thick because it will taste like a lump of flour in your mouth and you don't want it so thin that the cookies break as you lift them onto the cookie sheet.

Bake on ungreased cookie sheets in a 350 degree oven for 8-10 min. If you have dark pans and thin cookies, you may want to adjust the time down a minute or two. 

Cool on a rack for 5 minutes, then lift them off the cookie sheet and onto the rack.

Makes 3-4 dozen cookies.


From My Heart to Yours,

Linking with Food on Fridays and Sweet Tooth Friday

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