Monday, March 14, 2011

Shamrock Cookies

Five lessons learned while making cute little shamrock cookies:

1.  Despite rolling dough between wax paper for ease of removal, note there will be no ease of removal.

2.  "Chill dough until it is firm enough to roll" means waaaaay longer than an hour.
3.  Sprinkles go on before baking, else the effect will be similar to trying to stack grapes on a hill.

4.  "Cook 9 minutes" = too long.
5.  Even if the cookies on the plate never quite measure up to the cookies in my imagination, I am still a sucker for cute little seasonal cookie cutters (only $2!!  At Ross!!). 
Happy St. Patrick's Day.



Blogger Meg said...

Those are adorable, and I'm sure the extra work makes them even better. ;)

March 14, 2011 at 7:32 PM  
Anonymous Anna said...

Cute! I need to get my hands on one of those Shamrock cutters. Thanks for stopping by my blog, Lynn. I'm looking forward to exploring yours. The book sounds good too.

March 15, 2011 at 6:23 AM  
Blogger Joanne said...

Oh these are so cute! Love those cookie cutters!

March 15, 2011 at 10:46 AM  
Blogger teresa said...

adorable, perfect for the holiday!

March 15, 2011 at 4:07 PM  
Anonymous Dmarie said...

ha, what a great post on the adventures of scratch cooking. looks like your end product was well worth it!

March 16, 2011 at 5:40 PM  
Blogger The Bumbles said...

Seriously I did not know the sprinkles go on before the oven.

March 18, 2011 at 9:53 AM  
Blogger Lynn said...

The Bumbles, neither did I. Guess I've only used sprinkles on cakes after they've been frosted. Live and learn ;)

March 18, 2011 at 3:32 PM  
Blogger ~~louise~~ said...

It's times like this that I wish I wasn't such a lousy baker, Lynn.

Those cookies are absolutely adorable.

Thank you so much for sharing...

I've added your link to my side bar so next time it doesn't take me so long to drop by:)

March 22, 2011 at 11:30 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home