St. Patrick’s Day is upon us once again and the older I get, the festivities have changed from indulging in too much drink with friends to indulging in too much food. Hey….at least we are still indulging a wee bit, laughing and enjoying good company.
In the spirit of the holiday, we decided to take our regular pistachio cookie recipe and give it a little twist. This is one of our favorite cookies and has been our best repin on Pinterest.
The dough is the same except the addition of white chocolate chips, and we decided to cut it into cute, little shamrock design and top with a Bailey’s Irish Creme glaze. Mmmmm…. Getting hungry yet?
Every year Utica has a St. Patty’s Day parade. It’s one of the biggest ones in NY state. Most years we head downtown to watch the parade with friends and then end up at a friend’s house after for food and drink and this year we’ll be bringing the cookies and I know they’ll be a hit! How could they not?
If we’re really feeling daring, we’ll head down to the Utica Brewery District and partake in the festivities there. But with thousands of people in a square block, that’s not likely. I just don’t have much patience for large crowds consuming copious amounts of adult beverages- even if the beverage is a neat shade of green and corned beef sandwiches are being handed out for free.
Do you like parades? How do you celebrate the holiday? However you celebrate St. Patty’s Day, make sure you include these cookies!
- 1 cup Crisco shortening
- 2 cups sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 7 cups flour (you may need more)
- 1 cup milk
- 1 box instant pistachio pudding mix
- 5 tsps. baking powder
- 1 cup chopped nuts of choice (I used ½ cup each walnuts and pistachios)
- ¾ cups white chocolate chips (or regular chocolate)
- 10 drops green food coloring (optional)
- 2½ cups powdered sugar
- 3 Tbsps. butter, melted
- 2½ Tbsps. milk
- 2 Tbsps.Bailey's Irish Cream
- 2 drops green food color (optional)
- Preheat oven to 350 degrees F.
- Cream Crisco, sugar and eggs together.
- Add remaining cake ingredients except the nuts and chocolate chips to form a soft dough.
- Sprinkle in nuts and chocolate chips and knead them into the dough.
- Place a big piece of wax or parchment paper over the dough and roll the dough out with a rolling-pin so it's ½ in thick. Use cookie cutter to cut out shamrocks and place on a non stick cookie tray or pan lined with parchment (not wax) paper.
- Bake 12-14 minutes.
- Allow to cool completely before adding the glaze, about 20 minutes.
- Mix glaze ingredients together in a large bowl and spoon or brush over each baked cookie. Allow to set 45 minutes. (Who are we kidding? Dig in!)
If a beagle could talk it may go something like this: “Hiya, green cookie. Get in my belly!”
these are so cute!
Thank you! I have no willpower when it comes to cookies!
I’M GOING TO MAKE FOR A PARTY THIS WEEK-END! THANKS. NOJO