Shamrock Sugar Cookies
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup firmly packed Domino® Light Brown Sugar
- 3/4 cup Domino® Granulated Sugar
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 (1 lb.) package (approx. 3 3/4 cups) Domino® Confectioners Sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- green food coloring
Beat butter and sugars together in large mixing bowl until light and fluffy. Add eggs, milk and vanilla; beat well.
In a separate bowl, stir together flour, baking powder and salt; gradually add to sugar mixture. Cover and refrigerate dough 3 to 4 hours until chilled.
Preheat oven to 375°F.
On a well floured surface, roll out half of dough at a time to 1/8 inch thickness. Cut out cookies using St. Patrick's Day cookie cutters, such as shamrocks. Place on ungreased cookie sheets.
Bake 8 to 10 minutes or until lightly browned at edges. Cool completely. Decorate as desired.
In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add a couple drops of water. If icing is too thin, add additional confectioners' sugar, and continue beating until desired consistency.
Divide icing into two bowls. Cover one bowl with plastic wrap to keep from drying out and set aside. Tint icing in second bowl with green food coloring.
Using a pastry bag with fine tip, decorate with Irish sayings or decorate as desired. Let stand until icing is set.
The type of cookie sheet you use can affect the baking time for cookies. Cookies bake and brown fastest on thin, dark cookie sheets. Cookies bake slowest on insulated cookie sheets, so you have more control over the degree of browning.
Meringue powder is available in specialty stores wherever cake-decorating equipment is sold.