Shamrock Blarney Cookies
Author: 
Recipe type: Cookies
Serves: about 6 dozen
 
Vanilla cookies adapted from: Baking Illustrated
Ingredients
  • FOR THE CHOCOLATE COOKIES
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1¾ cups flour
  • ½ cup cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • FOR THE VANILLA COOKIES
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • ½ cup confectioners' sugar
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 2¼ cups flour
  • ½ teaspoon salt
  • Food coloring, if desired
  • FOR THE GLAZE
  • ¾ cup confectioners' sugar
  • 1-1½ tablespoons milk
  • ¼ teaspoon vanilla
  • Food coloring, if desired
Instructions
  1. To make the chocolate cookies: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt; set aside.
  2. In a large bowl, or the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Scrape the bowl and beat in the egg. Stir in the vanilla until well blended. Add the flour mixture in 2 additions, scraping the bowl as needed. Mix well between each addition.
  3. Divide the dough into 2 equal portions. Shape each portion into a log about 6 inches long. Wrap each in plastic wrap and flatten the sides to give the log a square shape. Chill for 2 hours or overnight.
  4. To make the vanilla cookies: In a medium bowl, sift together the flour and salt; set aside.
  5. In a large bowl, or the bowl of a standing mixer, beat the butter and sugars until light and fluffy. Scrape the bowl and beat in the egg yolks. Stir in the vanilla until well blended. Add the flour mixture in 2 additions, scraping the bowl as needed. Mix well between each addition.
  6. Again, divide the dough into 2 equal portions. Shape each portion into a log about 6 inches long. Wrap each in plastic wrap and flatten the sides to give the log a square shape. Chill for 2 hours or overnight.
  7. Once the dough is firm, preheat the oven to 325 degrees.
  8. Remove one chocolate roll and one vanilla roll and unwrap them. Lay them side by side and slice ¼ to ⅜ inch slices. Using a mini cookie cutter, cut a shape out of each slice. Put the vanilla shapes inside of the chocolate "frames" and the chocolate shapes in the vanilla ones. Place the cookies about one and a half inches apart on baking sheets lined with parchment paper and bake for about 15 minutes.
  9. Transfer the cookies to a wire cooling rack and allow to cool completely before decorating or serving.
  10. To make the glaze: Whisk the sugar and 1 tablespoon of milk together. Stir in the vanilla and mix well. If the glaze is too thick, add more milk. If it's too thin, add more sugar.
Recipe by Bakingdom at http://bakingdom.com/2010/03/shamrock-blarney-cookies.html