March 13, 2009
Even though today was dedicated to Easter recipes (as mentioned, I wanted to give you all plenty of time to try out these different recipes before the actual holiday), I haven't forgotten one of the most celebrated events of the year: St. Patrick's Day.
Honestly, when I (and I would venture to day the entire rest of the world) think of St. Patrick's Day, I don't really think of food. I think of green beer, crowded pubs and every bar in New York City playing the Pogues, U2, or the Cranberries. But for those of you that are thinking ahead and understand the importance of lining your stomach prior to an all-out booze fest, today's Recipe of the Day is for you - Clover Sugar Cookies.
I am willing to GUARANTEE that if you whip up these bad boys and pass them out to your fellow revelers next Tuesday, you will be the hit of the party and will probably score some free beer. If you happen to undertake this challenge, be sure to e-mail me your photos at email@example.com - I'd love to post photos of some crazy Irishmen indulging in your baked goods!
Luck of the Irish Clover Cookies Recipe
3-inch cookie cutter round
4 cups sifted all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Green sanding sugar
Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs.
Reduce mixer speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.
This recipe makes 50 cookies.