![]() ![]() I used this shortbread recipe and found it made a light buttery cookie that was still dense enough to hold up to a bit of handling. My friend told me that, in her experience, a shortbread dough was sturdier and thus better suited to painting than sugar cookie dough. The first task was making the shortbread cookies. Shamrocks seemed to be an achievable goal. Patrick’s Day theme, I didn’t want to attempt anything too complicated. In light of my novice cookie painter status and my St. The first thing I learned is that one needs only a few supplies–gel food coloring, a paintbrush, and a clear food grade alcohol to thin out the food coloring. Also, reducing the number of times the dough must be rolled out makes the task quicker to complete. Dough toughens when it is overworked and the fewer times the dough is re-worked, the more delicate the cookies will be. Always try to place your cookie cutters as close together as possible when cutting out cookies. Patrick’s Day might be the perfect occasion to give it a try. After a bit more research, I decided that St. She gave me the basics and assured me it was easy. It was the first time I’d ever seen this cookie decorating technique and I immediately queried her about the procedure. Make one clover or a whole bunch! Remember to let the cookies dry completely before storing at room temperature in an airtight container.A friend recently posted a picture on Facebook of some lovely hand painted shortbread cookies she had made. ![]() Use a toothpick to pull the green icing-pull a bit from each dot into the same line to form a “stem”. To make the shamrock design, add small “dots” of green icing (three dots like a clover).If you’ve never decorated with royal icing before (or if that last instruction didn’t make sense), take a look at my YouTube video on cookie decorating! Pipe a “dam” of white icing around the edges of the cookies, then fill them in with thinner royal icing. Transfer the green and white icings into two piping bags fitted with small round tips.Add more food coloring, if necessary, until it’s as green as you like! Add a few drops of green food coloring to the other bowl and mix. Meanwhile, make a small batch of royal icing recipe.Once the cookies are completely cooled, it’ll be time to decorate! Let cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling. Place the cookies in the freezer for 15 to 20 minutes, then bake for 12 to 14 minutes or until the cookies are golden around the edges, but still pale in color. ![]() Form any remaining scraps into little cookies and transfer them to the pans with the other cookies Re-roll the scraps of dough and continue cutting cookies until only scraps remain. Using cookie cutters, cut the cookies into shamrocks, circles or squares and transfer them to the parchment-lined baking sheet pans. On a lightly floured work surface, roll the dough to about ½-inch thick.Wrap with plastic and chill for 30 minutes. Using your hands, form the dough into a flattened ball. Increase the speed to medium and mix until the dough comes together-but be careful not to over-mix. 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.Line two baking sheet pans with parchment paper. After the second roll, stop! Any remaining scraps can be formed into little odd-shaped cookies for the chef to enjoy! After you’ve gotten all you can get from that first round, gently gather the scraps and roll out once more. That means you should try to get as many cookies cut from that first roll of dough as possible. To keep these cookies at their buttery best, try not to handle the dough too much. Here’s another tip: don’t overwork that dough. Shhh-I might put a little in the icing, too! Don’t Overwork the Shortbread Dough Make your Shortbread Cookies Irish with Irish Whiskeyįor extra flavor and a fun “Irish” flair, I like to swap out my Cognac Barrel-aged vanilla extract for some Irish whiskey. If it’s in your budget, try real Irish butter-I love Kerrygold Unsalted Butter for this recipe. Make sure it’s room temperature before you start cooking. Some tips for working with this delicate dough: Unsalted butter is the key ingredient, so use the very best you can buy. Use a Good Quality, Unsalted Butter for Shortbread Cookies ![]()
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