The girls and I baked up some of the cutest St. Patrick’s Day cookies. I mentioned recently that we’ve become addicted to baking sugar cookies for different holidays. We’re also amassing quite the collection of cookies cutters. And, if the way our St. Patrick’s Day cookies turned out is any indication, our Easter cookies will definitely be a hit.
I used this great recipe for easy sugar cookies. The only change I made was to substitute Irish Creme for the milk in the recipe, just to give it a great St. Patrick’s Day twist. The cookies baked up just the same and there was only a hint of the flavor in the dough. I might not do it again since it didn’t make a huge difference.
We found an adorable shamrock shaped cookie cutter at the local craft store and in no time at all we had a few dozen St. Patrick’s Day cookies. More than enough to last us all weekend, that’s for sure!
St. Patrick’s Day cookies
I whipped up a simple powdered sugar frosting. Half the frosting we left white and the other half we dyed green with food coloring. We also added green food coloring to the dough so we could leave some of the cookies plain with just some colored sugar sprinkled on top.
Our St. Patrick’s Day cookies were the perfect dessert to the St. Paddy feasts we enjoyed over the weekend. Saturday night we had Irish Bangers and homemade potato soup.
We topped this fabulous soup recipe with Tipperary cheddar cheese. Instead of water, I used my homemade chicken stock. This recipe is so easy and so good, I also think it would make a really great base for a nice clam chowder.
Sunday we had traditional corned beef, cabbage, and red potatoes. Such a simple, but hearty meal. It still surprises me when my kids happily munch down cooked cabbage.
Monday night we enjoyed leftovers. It was a great weekend with wonderful food and even better memories of baking with my girls.