For each petal on the shamrock.
This brings a wish your way
Good health, good luck, and happiness
For today and every day.
This was number one on my St. Patrick's day treats. I still have three other things I will be making for tomorrows big day. Since my friends birthday is Friday and I am making her a cake, I didn't want to make anything big for dessert tomorrow. It was going to be an Irish cheesecake but that was just one too many cakes in one week for me. So I decided on cookies and I found a recipe online for sugar cookies that did not take a pound of butter. I had to alter the original recipe from Eating Well because their dough turned into more of a course meal than a dough. I was really excited to make these cookies, that is until I got half way through with icing them. Then I was ready to eat the rest of the cookies that weren't iced and call it a day. No one would know that cookies were missing and I wouldn't have to slave over them anymore. Can you tell that I am not big on icing? However they came out looking like cookies you would buy at a bakery with about a fraction of the calories, so it was worth all of the hard labor.
- 3/4 c. whole-wheat flour
- 3/4 c. cake flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. butter
- 2 Tbsp. margarine, melted
- 1/2 c. sugar, or 1/4 c. Splenda Sugar Blend for Baking
- 2 Tbsp. canola oil
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 2 c. powdered sugar
- 1/4 tsp. vanilla extract
- 1/4 tsp. almond extract
- 3-4 Tbsp. milk, warm
- 8 drops green food dye
- Set a rack in the upper third of the oven; preheat to 350°F. Coat 2 baking sheets with cooking spray.
- Whisk whole-wheat flour, cake flour, baking powder and salt in a medium bowl.
- Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 1 minute, and pour into a mixing bowl. Add sugar (or Splenda), margarine and oil; beat with an electric mixer until smooth. Mix in egg and vanilla; beat until smooth. Add the flour mixture and mix on low speed until just combined. Divide the dough in half.
- Working with one half at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with cookie cutters. Place the cookies about 1/2 inch apart on the prepared baking sheets.
- Bake the cookies in the upper third of the oven, 1 sheet at a time, until slightly golden on the edges, 5-7 minutes. Do not over-bake. Transfer to wire racks to cool.
- Once cookies are cooled mix together icing ingredients. Spread icing over cookies and place iced cookies back on cooling rocks until the icing hardens.