Despite having ANOTHER snow storm in Chicago, the standard St. Patrick’s Day celebrations will go on as planned this weekend. That includes dying the river green and filling every Irish pub to the brim starting around 8:00 AM. Chicagoans are pretty crazy about this holiday. Two years ago it was 80+ degrees on the big day, so it gives me hope that the foot of snow and ice in my front yard could be gone soon!
Last year I featured Brown Butter Rice Krispy Treats that were tinted green for the holiday.
Two years ago I provided a recipe for Edamame Hummus, which was a lovely shade of green as well.
This year’s recipe is one my favorite cookies, Oatmeal Shortbread. This cookie has been a staple on our Christmas cookie plate for as long as I can remember. At Christmas we keep the circle shape and use red and green sugar.
These cookies are deliciously crisp and light. You will love them any time of the year. The dough is easy to whip up, then you form into rolls.
Oatmeal Shortbread Cookies
Adapted by Lindsay at Perfecting the Pairing from Jan S.
· 1 cup unsalted butter, softened
· 1 cup powdered sugar
· 2 tsp vanilla
· 1 ½ cup flour
· ½ tsp baking soda
· ¼ tsp salt
· 1 cup quick cooking oats
· 1 bottle colored sugar
In a large bowl cream the butter and powdered sugar using an electric mixer until combined and fluffy. Add the vanilla, flour, baking soda, and salt. Mix until combined. Finally, add in the oats and mix until evenly distributed. Chill the dough for about 30 minutes.
Remove the dough from the refrigerator and to room temperature Divide the dough into about five equal parts.** Shape into uniform rolls. Roll in colored sugar until the sides are completely covered. Reserve the remaining sugar. Return the rolls to the refrigerator for at least 30 minutes, or until they have hardened enough to slice without losing their shape.
Preheat the oven to 325 degrees F. Slice with a sharp knife (about ¼ inch each) and place on a greased cookie sheet. Bake for 15-19 minutes until just set. Cool on a rack.
**To make shamrocks, divide the fifth portion and roll into a smaller log for the stems. Squeeze the small stem piece into a longer shape, place one circle on the top of the stem and then two more circles across to form a shamrock shape. Push down gently in the center to secure. Sprinkle with additional colored sugar, if desired. Makes approximately 36 shamrocks.