From JOANN

It’s a field of pretty shamrocks in all different designs to make your St. Patrick’s Day a celebration of everything green.

YOU’LL NEED

Roll-Out Cookie Recipe (available on wilton.com)

WILTON FOODCRAFTING SUPPLIES

12″ Rolling Pin
Shamrock Comfort-Grip Cutter
Shamrock Green Metal Cookie Cutter
15.25″x10.25″ Medium Cookie Pan
10″x14″ Cooling Grid

WILTON DECORATING SUPPLIES

Royal Icing Mix
Icing Colors: Kelly Green and Leaf Green
Cake Decorating Tips: 3, 2
12″ Disposable Decorating Bags
15″ Parchment Triangles
Shamrock Sprinkle Mix

Toothpicks

DIRECTIONS

NOTE: Combine Kelly Green and Leaf Green icing colors for green shown.

1.Prepare cookie dough, according to recipe directions. Roll out 1/8″ thick. Cut out cookies with shamrock cutters. Bake and allow to cool completely.

2.Prepare royal icing mix according to package directions. Tint portions dark green, medium green, and light green; reserve some white.

3. DECORATE DOT SHAMROCKS: Use Tip 3, a disposable decorating bag, and full strength dark green icing to outline cookies. Thin matching icing with a small amount of water, according to package directions. Use a cut parchment bag and thinned dark green icing to fill in. Use a disposable decorating bag and contrasting shades of green icings to immediately pipe dots. Allow to dry until set.

4. DECORATE SWIRL SHAMROCKS: Use TIp 3 and full-strength dark green icing to outline cookies. Thin dark green icing with a small amount of water. Use a cut parchment bag and thinned icing to fill in. Use a disposable decorating bag and thinned light green icing to pipe dots. Use a toothpick to swirl dots to mix slightly. Allow to dry until set.

5. DECORATE RIBBON EDGE SHAMROCKS: Use Tip 3, a disposable decorating bag, and full-strength light green icing to outline edge of cookies; pipe another outline 1/4″ in from edge. Thin dark green icing with a small amount of water. Use a cut parchment bag and thinned dark green icing to fill in between outlines. Use a cut parchment bag and thinned dark green icing to fill in center of cookie. Allow to dry until set.

6. DECORATE STITCH EDGE SHAMROCKS: Use Tip 3, a disposable decorating bag, and dark or light green icing to outline cookies. Thin matching icing with a small amount of water. Use a cut parchment bag and thinned icing to fill in. Allow to dry until set. Use Tip 2, a disposable decorating bag, and full-strength white icing to pipe stitching outlines on cookie. Allow to dry until set.

7. DECORATE DOTS AND SPRINKLE SHAMROCKS: Use Tip 3, a disposable decorating bag, and full-strength light green icing to outline cookies. Thin matching icing with a small amount of water. Use a cut parchment bag and thinned light green icing to fill in. Use a disposable decorating bag and thinned lighter green icing to immediately pipe dots. Immediately position shamrock sprinkles. Allow to dry until set.

TIP:  Parchment bags provide a fine point for detailed decorating.

Find this recipe and more holiday fun at joann.com