Happy March!

Here's an easy little cookie for St. Patrick's Day...

  1. Pipe the outline of a shamrock in white icing, using a #2 tip.
  2. In the center of the cookie, pipe an outline of a heart in red, using a #2 tip. (AmeriColor Super Red)
  3. Thin red and green icing to the consistency of syrup and let sit covered with a damp dishtowel for several minutes. Run a rubber spatula through the icing to pop any air bubbles that have formed on top.
  4. Fill in outlined shamrock in green using a toothpick to guide into corners. Use a squeeze bottle for easy filling. (Spectrum Leaf Green)
  5. Fill in heart with thinned red icing following method above.

***a note on green icing: a deep green like these shamrocks is susceptible to humidity. Sometimes, the icing will get a blotchy look and turn slightly darker. Not to worry, eventually the entire cookie will darken to an even shade. Although red and blue will do this as well, I find it happens most with green icing. Just try to keep the cookies in a non-humid environment and never put in the refrigerator.***

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