Every holiday needs a festive cookie to go along with it, right? That’s why I’m here to share with you this Watercolor Shamrock recipe and tutorial right in time for St. Patrick’s Day. It’s even got some EDIBLE gold leafing on top and I’m convinced there’s nothing better than that!
Sugar Cookie Recipe:
1 cup butter 2 cups sugar 2 eggs 1 cup buttermilk 1 tsp. vanilla 1/2 tsp. baking soda 1/2 tsp. salt 4 tsp. baking powder 4 1/2- 5 cups flour
Preheat oven to 350 degrees. Cream softened butter and sugar together. Add eggs, buttermilk, and vanilla. Mix the dry ingredients together then add to wet mixture. Mix until combined then chill for 1 hour. Cut your cookies out using your favorite cookie cutter, I used a Shamrock shaped cutter for this recipe. Put uncooked cookies in the freezer for 10 minutes. This helps them retain their shape while they are cooking. If you are making large cookies, bake for 7 minutes. Or until you can see that they are cooked throughout and the edges are slightly browned.
Basic Marshmallow Fondant Recipe:
4 cups marshmallows
4 cups powdered sugar
2 Tbs water
In a microwave safe bowl, microwave marshmallows for 1 minute. Stir marshmallows with a rubber scraper until they are smooth. If some lumps remain, microwave again for 30-45 seconds. Add the powdered sugar slowly and incorporate it into the marshmallows. Stir until you can no longer stir it then scrape it out onto a cutting board dusted with powdered sugar. Dust your hands with powdered sugar and knead it, continuing to work the sugar into the marshmallow. Knead it until the fondant is smooth and no longer sticky. Roll it out with a rolling pin and cut out fondant shapes with the same cookie cutter you used for the cookies.
Watercolor and Gold leaf:
Mix food coloring and your choice of clear extract until you have a watery paint. I used almond extract because I like the taste, you wont be able to taste it very much in the end though. I chose two different colors of green (lime green and a true green). Start painting your fondant shape with the colors in a watercolor pattern. You might want to do it in layers so you can see the distinctive colors. I did a base color the splotches of the other green, let that dry, then splattered some green throughout. After I had the look I was going for I let them dry for about an hour then started applying the gold leaf. Gold leaf is a little bit difficult to work with because it is extremely thin and fragile. I used some tweezers (that I only use for food) and ripped a little piece of the gold leaf off then placed it onto the fondant and kind of pushed it in with the tweezers and my fingers.
Brush a little bit of corn syrup onto the cookie and stick the fondant shape on top. Let dry for 1 hour before serving! All done! Hope you enjoyed this tutorial, let me know if you try it out! Happy St. Patrick’s Day!