I do love baking special treats for my Dear Family.
I especially love to see those Irish Eyes a Smiling.
And these Shamrock Sugar Cookies are just the thing to bring a smile to any Lass or Laddie's face, whether they've kissed the Blarney Stone or not.
This is my Grandmother's special recipe.
And my own family's favorite.
I think you might like it, too!
Beatrice Euphemie's Glazed Sugar Cookies
Makes 4 dozen small cookies or 2 dozen large.
Bake on ungreased cookie sheet at 375 degrees for 8 minutes or until done.
Chill dough for 3 hours.
1/2 cup butter
2 cups sugar
1/3 cup milk
2 tsp vanilla
4 cups sifted flour
2 tsp baking powder
1/2 tsp salt
Glaze (recipe follows)
Stir together flour, baking powder, and 1/2 tsp salt.
In separate large mixing bowl, beat butter and sugar together with mixer until fluffy. Add eggs, milk and vanilla, beat well.
Add dry ingredients to beaten mixture, beating until well combined.
(This step can be done with a wooden spoon)
Divide dough into two sections, form into flattened rounds, and wrap each tightly in plastic wrap.
Chill at least 3 hours or overnight.
Remove from refrigerator and let set at room temp. about 10-15 min. to soften.
Working with 1/2 of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness.
Cut into desired shape.
( I used a hand drawn cardboard template )
Place on ungreased cookie sheet.
Bake in a 375 degree oven
8 min. or until done (slightly golden around the edges and the bottom)
Remove with spatula to cooling racks and cool completely.
Frost cookies with Glaze and sprinkles
2 cups powdered sugar
4 tsp milk
4 tsp light corn syrup
1/2 tsp vanilla extract
2-3 drops green food coloring
Green sugar sprinkles.
Sift powdered sugar and add the milk, stirring until smooth.
Beat in corn syrup and vanilla until smooth and glossy.
If too thick, add more corn syrup.
Hold cookie in one hand and use a teaspoon full of glaze.
Use the back of spoon to push glaze over top of cookie.
Add sprinkles while glaze is still wet.
Place cookies on waxed paper to dry.
Let dry until glaze is hardened.
Pack cookies in 9x13 pan separated by layers of waxed paper and covered tightly with lid or plastic wrap.
Store in refrigerator, or freeze for up to 3 months.
erin go bragh!