St. Patrick’s Day Celebration!
Do you celebrate St. Patrick’s Day? Our family usually does and this year is no exception. I usually make the corned beef and cabbage but this year I’m bowing out for the meat and stepping in for the cookies… and the Irish soda bread which I’m buying from the store (Shhh! Don’t tell!)
I’ve never done St. Patrick’s Day cookies and was pretty excited at all the possibilities of green, rainbows, and pots of gold. The only problem is that I have a baby shower I’m making cookies for this week as well and really didn’t have a lot of time to put into these. I’m using these as a learning experience 🙂
Royal Icing Transfers
When I was preparing for these, I decided ahead of time I was going to try some transfers to make things a little easier on myself. Overall I was pretty happy with them, but my consistency wasn’t exactly perfect for them. I needed it to be a little thinner so it would settle smother on top. Mine was too thick, more like the consistency for piping details or outlining. Oh well, live and learn! I did end up getting some that I liked by doing them free hand.
I used a light green and a dark green, both from some Wilton colors that I bought on clearance last year. The green wasn’t exactly what I was hoping for so I added some Americolor black and that got me where I wanted to be.
A quick run down of how I did the transfers:
- I taped down the pictures I wanted to trace with icing on the back of a baking sheet.
- Taped down wax paper over it (wax paper is easier than parchment paper to get the transfers off)
- piped over the outlines with my icing
- let dry over night
- Slid an offset spatula underneath all the transfers to lift them off the wax paper. This worked great!
Finding My Style
I’m realizing more and more that I love doing wet on wet techniques. Out of all my cookies I made and decorated, these were my favorites.
For some unknown reason, my square cookies didn’t hold their shape when they baked. My round scalloped edges came out perfectly but these squares were wonky! I might try chilling this dough before I bake it next time and see if that will help. I used my regular recipe found here.
I made a few minis for this set in case someone didn’t want a huge cookie.
This close up picture lets you see the imperfections in my transfers. Seeing as it was my first time making them, I’m not terribly disappointed. They are presentable and they still taste yummy 🙂 The larger shamrocks are the ones I traced, the smaller are ones I freehanded.
St. Patrick’s Day Conclusion…
Overall, they are ok. I now know what NOT to do for consistencies and transfers, so I’m glad I did them.
Next time I’ll work a little more with my consistencies, and try to get smoother tops. Those cookie shapes are on my list of things to get straightened out as well!
Are you trying any St. Patties Day cookies this year?
Thanks for reading!