#SHAMROCK SHORTBREAD COOKIE RECIPE FULL#

Store shortbread, well wrapped, for up to a week freeze for longer storage. Cut all the way through the score marks to make wedges. Remove it from the oven, and after 5 minutes turn it out of the pan onto a piece of parchment, or a clean work surface. A knife or baker's bench knife, dipped in water between cuts, is the tool to use here.īake the shortbread for 35 to 40 minutes, until it's firm and golden brown. Press the dough into the prepared pan, and score it into 16 wedges. Combine the oats with the remaining ingredients, and mix until smooth. If you don't have a blender or food processor, use quick oats, rather than traditional. If you don't have a food processor, grind the oats in a blender before using. Place all of the ingredients into the work bowl, and process to make a smooth, sticky dough. The easiest way to make the dough is in a food processor. If you’re doing this with kids, it’s best to make the batter ahead of time so you’re just assembling the cookies together.Preheat the oven to 350☏. LITTLE BIT O’SPINACH SHAMROCK SHORTBREAD COOKIESĪdapted from Ina Garten’s Shortbread Cookies Sprinkle a little “gold”, raw sugar in our case, and bake at 350 for about 10 minutes. I did it right on the pan, which worked great. Roll a skinny stem and stick all of them together. To make shamrocks, roll out 3 little balls and press them down. And learned this technique for little kids, no rolling pin required. Roll gently until the dough is about 1/4-inch thick. Working with one portion of dough at a time, set dough on a work surface that has been dusted lightly with sifted powdered sugar (I like to use my dusting wand). Then I realize that there’s an additional Walgreens on the opposite corner, someone starts complaining that the sun is in their eyes and it’s lost again from my mind.īut last weekend we made it work. Line a couple of baking sheets with parchment paper or a silpat. Never quite knowing where we are, eyes always glued to the GPS, I usually do a double-take and mumble something about Oh! There it is, right by the used book store. But those Big Kids, ages 6-10, were also there with their parents and actually really sweet about making sure she got a turn at everything.Īs an aside, we’ve driven past the Classy Kids Cook place a dozen times since we moved to North Carolina a couple of months ago. These cookies can be made shamrock-shaped, although you might be more familiar with making shortbread in a round or square mold and scoring the dough into. It was advertised as a cooking class for kids ages 3 and up, but it turned out that Miss P was the only 3-year-old in the bunch. Phoebe and I took a Mommy-and-Me type of class last weekend at Classy Kids Cook, here in North Carolina. Anyway, here we are with minutes to go before the leprechauns start a’leaping, but at least the cookies have finally arrived. One is the basic roll-and-cut routine, using a shamrock cookie cutter I got at Micheal’s, way back when I thought I’d do a timely St. (And next year, maybe I’ll add more spinach to see just how green we can get.) They’re not the technicolor shade of shamrock that you’d get from the stuff in the bottle, but they’re so much better for you (thanks to the spinach), that I think they’ll do anyway. I’m trying to stay off the artificial coloring these days and found that adding spinach puree made these little cookies a little green. I took out some butter, added some whole wheat and in this case spinach. To Ina’s wonderful recipe, I did what I usually do. Inspired by their change of heart, I whipped up a remade batch of the Barefoot Contessa’s shortbread cookies. With the mixer on low, slowly add the flour to the butter mixture. Scrape down the sides of the bowl as needed. In the bowl of a stand mixer, cream the butter and confectioners’ sugar for approximately 2 minutes.

It will not may not last but I’ll take full advantage of this new phase. Line two baking sheet pans with parchment paper. They’re offering each other their toast, then miraculously putting their own socks and shoes on–and all with big, happy smiles. Suddenly our girls became “super polite”, looking for ways to be helpful, patient and kind.

It reminded me of that book where the Berenstain Bears forget their manners. But this morning when Paul and I mentioned working toward a picnic dinner at the playground tonight, as in, we only get to go if everyone is very nice, everything changed. We’ve had a whining, crying, tantrum-throwing, Pull-Up-removing time of it for days now.

I’m sure this never happens at your house, but this has been one of those weeks.

#SHAMROCK SHORTBREAD COOKIE RECIPE FULL#

Shamrock shortbread cookie recipe