Several Thanksgivings ago, I delighted my family with an array of pumpkins, acorns, and what my cousins Barb and Robb called anatomically correct turkeys. In truth, the turkeys weren’t quite anatomically correct, but rather decked out with sprinkles and colored sugar to make them look as festive as real toms do.
Since St. Patrick’s Day is this Saturday, and I’m baking up a storm for Mike’s Masonic lodge meeting tomorrow night, I decided to do some shamrock cut-outs. You could easily sprinkle these with green sugar, but I iced them with the almond-vanilla frosting recipe that was passed down to me by my grandmother, Zella. For the icing recipe, check out Zella’s Icing.
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla
Stir together flour, baking powder, and salt in a medium bowl; set aside.
Cream together butter and sugar until fluffy.
Add egg and beat well.
Add vanilla and about half the flour mixture, beating until combined; beat in remaining flour.
Note: if your dough is too crumbly, you can add just a bit of water or another ¼ teaspoon of vanilla.
Divide dough in half and knead each just slightly until dough sticks together. Form each half into a disc and wrap in plastic.
Refrigerate until just barely firm, about 20-30 minutes.
Preheat oven to 375 degrees.
Roll dough to 1/8 inch thickness and cut into desired shapes.
Bake for 8-10 minutes, until just golden.
Cool on a wire rack.