Let these little guys be the stars of your St. Patrick’s Day party. Lucky Leprechaun Cookies are so fun to make and create an unforgettable impression!
This recipe courtesy of tasteofhome
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3 to 4 cups Royal Icing
- Assorted paste food coloring
- Green shimmer dust or edible glitter, optional
- Green shamrock sprinkles, optional
- Miniature semisweet chocolate chips
- ROYAL ICING:
- 2 cups confectioners' sugar
- 2 tablespoons plus 2 teaspoons water
- 4 1/2 teaspoons meringue powder
- 1/4 teaspoon cream of tartar
- Food coloring, optional
- 1 In a large bowl, cream butter and sugar until light and fluffy.
- 2 Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
- 3 Cover and refrigerate for 30 minutes or until easy to handle.
- 4 On a lightly floured surface, roll out dough to 1/4-inch thickness. For leprechauns, cut out dough with lightly floured 5-inch gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape.
- 5 For each hat, cut a 1-1/2-inch square and a 1-3/4-inch x 1/4-inch brim from dough scraps. Place leprechauns 2 inch apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads.
- 6 Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before carefully removing to wire racks to cool completely.
- 7 Tint small amounts of Royal Icing red, yellow and black. Leave a small amount plain. Tint remaining icing green and orange. Frost leprechauns; decorate with shimmer dust and shamrock sprinkles if desired. For eyes, attach miniature chocolate chips with plain frosting.
- 8 ROYAL ICING:In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form.
- 9 Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
- 10 To decorate, place icing in a pastry bag. For border decorations and dots, use #3 round pastry tip. For small detailed decorations, use #1 or #2 round pastry tip.
- 11 EDITOR'S NOTE:Use of a coupler ring will allow you to easily change pastry tips for different designs.