HAPPY ST. PATRICK’S DAY
and welcome to the seventh annual St. Patrick’s Day Blog Crawl hosted by my friend Kathleen at Cuisine Kathleen. Join the party and help celebrate everything Irish. You will find all the participants by clicking on the link to Kathleen’s blog.
St. Patrick’s Day was always a special occasion in my home and our dinner was as traditional and unchanging as our Thanksgiving meal: corned beef and cabbage, steamed carrots and boiled, buttered potatoes served with a cruet of cider vinegar and a bowl of horseradish cream sauce. It makes my mouth water just thinking about it.
I want to take little St. Paddy’s Day treats to the ladies I swim with every day so decided on shamrock cookies made with my favorite soft sugar cookie dough. Most of my sugar cookie recipes produce cookies that are buttery and crisp and keep a sharp image when I use my cookie molds or special cutters, but this recipe with sour cream produces a very flavorful, soft cookie that is delicious frosted. My favorite frosting is a simple powdered sugar/water glaze that sprinkles stick to like glue.
Here are a few of my family’s favorite St. Patrick’s Day dinner recipes. If you don’t have favorites of your own I hope you give one of them a try. Don’t forget to serve a little cruet of vinegar and a bowl of horseradish cream sauce along side. And please take a few minutes to stop by Cuisine Kathleen to see how others are celebrating this very special day. On St. Patrick’s Day there is a little bit of Irish in everybody.
My great great grandparents were born in Belfast, Ireland, in 1834, and immigrated to the United States because of devastating famine and political and religious persecution at home. I remember my great grandmother, Catherine, singing this sad song so often that I had it memorized by the time I was old enough to go to school.
Wearin’ of the Green
Then if the colour we must wear is England’s cruel red
let it remind us of the blood that Ireland has shed
so take the shamrock from your hat and throw it to the sod
and never fear will take root there though under foot it’s trod
when the law can stop the blades of grass from growing as they grow
and when the leaves of summertime their verdue dare not show
well it’s then I’ll change the colour that I wear in my corbeen
but till that time praise God I’ll keep to wearing of the green.
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 cup (2 sticks) soft butter
- 1-1/2 cups sugar
- 1 egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
- Combine flour with baking powder, soda, salt and nutmeg. Set aside
- In the large bowl of an electric mixer, at medium speed, beat butter, sugar and egg until light and fluffy.
- At low speed beat in sour cream and vanilla until smooth.
- Gradually add flour mixture, beating until well combined.
- Form dough into a ball, wrap in plastic wrap, and refrigerate several hours or overnight.
- Divide dough into 2 equal parts. Refrigerate one half until ready to roll out.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or silpat.
- On a floured surface roll out dough, one half at a time, to ¼-inch thickness.
- Cut out cookies with a floured cookie cutter. Place 2-inches apart on the baking sheet.
- Bake 10-12 minutes until slightly brown around the edges. Don't over bake if you want soft cookies.
- Cool on a wire rack, then frost if desired.