Ingredients for cookies:

• 2 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Assorted sprinkles and food coloring

Directions for cookies:

1. In large bowl, whisk flour, baking powder, and salt.
2. With an electric mixer, cream butter and sugar until fluffy.
3. Beat in egg and vanilla.
4. With mixer on low, gradually add flour mixture; beat until combined.
5. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes.
6. Preheat oven to 325 degrees.
7. Line baking sheets with parchment.
8. Remove one dough disk; let stand 5 to 10 minutes.
9. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed.
10. Cut shamrock shapes with cookie cutters.
11. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.)
12. Reroll scraps; cut shapes. Repeat with remaining dough.
13. Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size).
14. Cool completely on wire racks.

Ingredients for Royal Icing:

• 1 box confectioners’ sugar (1 pound)
• 2 large egg whites
• Food coloring (I used green here)

Directions for Royal Icing:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, egg whites and food coloring if desired.
2. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.
3. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.
4. Spread with the back of a spoon. If using sprinkles decorate before icing harden, about 20 minutes.

Yields 32 cookies

Allergies:

• This is recipe is nut free.
• This recipe is soy free.

Nutrition information: