St. Patrick's Day Cookies
Take these cookies to work or school on March 17 to celebrate the Irish holiday.
Ingredients
At a glance
Holiday cookies
Makes
50 to 60 cookies
- 1 cup (2 sticks) unsalted butter or a combination of butter and margarine, at room temperature
- 1 1/2 cups sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 ounces candied green cherries, chopped
- 1 ounce unsweetened baking chocolate, melted and cooled
- 1/3 cup chopped pecans or walnuts
- Lightly beaten egg white
Steps
Cream butter and sugar on medium speed until light, about 2 minutes.
Add egg and vanilla; mix well. Whisk together flour, baking
powder, and salt. Blend into batter. Gather dough together and knead
into a workable ball. Divide it into 3 equal pieces.
Stir cherries into 1/3 of the dough. Blend melted chocolate and nuts into remaining portions of dough.
On a lightly floured board or pastry cloth, shape the green cherry dough into a narrow rectangle about 18 inches long. Shape each half of the chocolate dough into a similar-size piece. Brush the cherry dough on both sides with the egg white. Place cherry dough atop one of the chocolate pieces, then layer the other chocolate portion on top of the cherry dough. Press together gently. You should have a log of dough with chocolate on the top and bottom and cherry dough in the middle. Wrap dough in aluminum foil or plastic wrap and shape into an even, squared log. Refrigerate for at least 2 to 4 hours, until very firm.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Remove dough from refrigerator. Cut into 1/4-inch slices with a serrated knife or a sharp knife.
Transfer to cookie sheets. Bake in the center of the oven for about 10 minutes, or until cookies are set and beginning to turn golden on the bottom.
Let stand on cookie sheets for 2 to 3 minutes, then remove to wire racks to cool.
Stir cherries into 1/3 of the dough. Blend melted chocolate and nuts into remaining portions of dough.
On a lightly floured board or pastry cloth, shape the green cherry dough into a narrow rectangle about 18 inches long. Shape each half of the chocolate dough into a similar-size piece. Brush the cherry dough on both sides with the egg white. Place cherry dough atop one of the chocolate pieces, then layer the other chocolate portion on top of the cherry dough. Press together gently. You should have a log of dough with chocolate on the top and bottom and cherry dough in the middle. Wrap dough in aluminum foil or plastic wrap and shape into an even, squared log. Refrigerate for at least 2 to 4 hours, until very firm.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Remove dough from refrigerator. Cut into 1/4-inch slices with a serrated knife or a sharp knife.
Transfer to cookie sheets. Bake in the center of the oven for about 10 minutes, or until cookies are set and beginning to turn golden on the bottom.
Let stand on cookie sheets for 2 to 3 minutes, then remove to wire racks to cool.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
Reviews