We decided to create a live video with our Chefs that you can follow along with at home! Click below to find our video for how to make our sugar cookies plus natural green icing for St. Patrick’s day.
Here’s a handy cheat sheet:
INGREDIENTS:
1 egg1 stick plus 2 T butter, softened
1/2 cup sugar
2 tsp vanilla extract
1/4 tsp baking powder
2 finger pinches ground nutmeg
2 finger pinches salt
1 cup whole wheat flour
1 cup all purpose flour
MAKES ABOUT 2 DOZEN SUGAR COOKIES
DIRECTIONS:Crack egg into a large bowl and whisk well. Add butter, sugar, and vanilla, and whisk until smooth. Whisk in baking powder, nutmeg and salt. Add flours. Switch to a wooden spoon and stir until mixture begins to look like dough. Use your hands to work in any flour left in the bowl. Form dough into a ball, wrap with plastic wrap, and put it in the freezer for about 10 minutes. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. On a floured surface, roll out dough evenly until it is 1/4 inch thick. Use cookie cutters to cut out as many shapes as you can, keeping cut-outs close together to minimize scraps. Peel away scraps, form them into a ball, and repeat until you use all the dough. Transfer cookies to prepared baking sheets. Bake cookies until lightly browned around the edges, about 6 minutes. Centers may still be soft, but will firm up as they cool. Let cookies cool 5-10 minutes. Transfer to wire rack to cool completely.While cookies are baking, make the icing. In a small bowl, whisk together sifted powdered sugar and milk until smooth. Divide icing and color with natural dyes, if you’d like.
Make your own natural food dyes! For yellow, whisk in dry turmeric a pinch or two at a time to get desired color (~1/8 tsp per 1/2 cup powdered sugar). For pink, crush a handful of freeze dried raspberries into powder (~2 tsp powder per 1/2 cup powdered sugar). For green, cook 1 oz fresh spinach in boiling water for 1 minute, until bright green and wilted. Rinse under cold water. Add 2 T water and purée with an immersion blender until as smooth as possible. Strain out solids. The strained liquid is your dye! Use in place of milk (1 T dye per 1/2 cup powdered sugar).
Original of the video here
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