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Shamrock Cookies
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Shamrock Cookies

Crafting Time:
1-2 Hours
Skill Level:
Some Experience Necessary
Project Courtesy of: Wilton

Additional Information

Description

SUPPLIES & TOOLS:

  • Wilton foodcrafting supplies:
    Roll-Out Cookie Recipe (available on wilton.com)
    12" Rolling Pin
    Shamrock Comfort-Grip Cutter
    Shamrock Green Metal Cookie Cutter
    15.25"x10.25" Medium Cookie Pan
    10"x14" Cooling Grid
    Royal Icing Mix
    Icing Colors: Kelly Green and Leaf Green
    Cake Decorating Tips: 3, 2
    12" Disposable Decorating Bags
    15" Parchment Triangles
    Shamrock Sprinkle Mix
  • Toothpicks

DIRECTIONS:

Note: Combine Kelly Green and Leaf Green icing colors for green shown.

1. Prepare cookie dough according to recipe directions. Roll out 1/8" thick. Cut out cookies with shamrock cutters. Bake and allow to cool completely.
2. Prepare royal icing mix according to package directions. Tint portions dark green, medium green and light green; reserve some white.
3. Decorate dot shamrocks. Use tip 3, a disposable decorating bag and full strength dark green icing to outline cookies. Thin matching icing with a small amount of water according to package directions. Use a cut parchment bag and thinned dark green icing to fill in. Use a disposable decorating bag and contrasting shades of green icings to immediately pipe dots. Allow to dry until set.
4. Decorate swirl shamrocks. Use tip 3 and full-strength dark green icing to outline cookies. Thin dark green icing with a small amount of water. Use a cut parchment bag and thinned icing to fill in. Use a disposable decorating bag and thinned light green icing to pipe dots. Use a toothpick to swirl dots to mix slightly. Allow to dry until set.
5. Decorate ribbon edge shamrocks. Use tip 3, a disposable decorating bag and full-strength light green icing to outline edge of cookies; pipe another outline 1/4" in from edge. Thin dark green icing with a small amount of water. Use a cut parchment bag and thinned dark green icing to fill in between outlines. Use a cut parchment bag and thinned dark green icing to fill in center of cookie. Allow to dry until set.
6. Decorate stitch edge shamrocks. Use tip 3, a disposable decorating bag, and dark or light green icing to outline cookies. Thin matching icing with a small amount of water. Use a cut parchment bag and thinned icing to fill in. Allow to dry until set. Use tip 2, a disposable decorating bag and full-strength white icing to pipe stitching outlines on cookie. Allow to dry until set.
7. Decorate dots and sprinkle shamrocks: Use tip 3, a disposable decorating bag and full-strength light green icing to outline cookies. Thin matching icing with a small amount of water. Use a cut parchment bag and thinned light green icing to fill in. Use a disposable decorating bag and thinned lighter green icing to immediately pipe dots. Immediately position shamrock sprinkles. Allow to dry until set.


Tip:
Parchment bags provide a fine point for detailed decorating.

1-2 Hours plus baking, cooling and drying time

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