St. Patrick’s Day Cookies

One small adaption I made was not done intentionally.  After I had creamed the sugar and butter, I went to get the flour out of the canister, EMPTY.  I then went to the pantry to find the bag to refill the canister, GONE.  Well I did have King Arthur’s White Whole Wheat Flour.  When I bake with this I usually just substitute half of the white flour just in case it changes the texture or flavor of the recipes.  Well this time I had to use the full amount.  As you can see the only thing I noticed was that they were browner than the original recipe.  Also think about the health benefits of using whole wheat flour in cookies, I will really rationalize anything to eat more dessert.

Ingredients
1 cup butter, softened
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
2 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
FROSTING:
1/2 cup butter, softened
4 cups powdered sugar
3-4 TB milk
green food coloring (optional)
sprinkles or sugar crystals

Instructions

In a large bowl, cream butter until light and fluffy. Add sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture and mix well.

Form dough into 1/2-1″ balls and placed on cookie sheets. Flatten with the bottom of a glass dipped in flour. Bake at 375 degrees for 6-8 minutes or until set but not brown. Cool on wire racks.

For frosting, cream butter. Add powdered sugar and vanilla; it will be very stiff. Add 3-4 tablespoons of milk, 1 tablespoon at a time until spreading consistency is reached. Add food coloring to a portion or all of frosting if desired. Frost cookies.

If you enjoyed this article, Get email updates (It’s Free)