- 30 minutes
- 10 minutes
- Makes 24 cookies
In a mixing bowl, combine the sugar and butter and whisk together until fluffy. Add the cream and vanilla, and stir.
Combine the salt, baking powder, and flour, and add the dry ingredients to the sugar/butter mixture, then mix thoroughly.
Roll the dough out to a thickness of ¼ inch. On a floured surface, cut out the cookies using shamrock-shaped cookie cutters.
After you've cut out the cookies, place on a lined baking sheet.
Bake in a 350-degree oven for 8 to 10 minutes. Wait several hours (until the cookies are completely cool) before icing.
- Put half of your royal icing into piping bags or squeeze bottles. Add water to the remaining icing in small amounts until the icing is thinned â when you dip a toothpick into it and pull it out, you should get a thin ribbon of icing running off the toothpick. This is your flood icing. Put the flood icing into squeeze bottles.
Use the royal icing to pipe outlines onto your cookies.
Use the flood icing to fill outlined areas.
Decorate the shamrocks with sprinkles while the flood icing is still wet.