St Patricks Day Cookies


    For the Cookie Batter:

  • 1 ½ cups Butter, softened
  • 2 cups White sugar
  • 4 Eggs
  • 1 teaspoon Vanilla extract
  • 5 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt

    For the Icing:

  • 5 cups Icing sugar
  • 1/3 cup Light corn syrup
  • 1/4 cups Milk, plus more for thinning
  • 1/4 teaspoon Almond extract (or vanilla)
  • Green food colouring


  1. Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs and vanilla.
  2. Stir in flour, baking powder, and salt. Cover, and chill dough for at least 1 hour (or overnight).
  3. Light your COBB using ½ a CobbleStone or 4-5 Briquettes and place your Frying Pan and Dome Lid on.
  4. Lightly dust a work surface with flour. Roll out dough to ½ – 1cm thickness. Cut into shapes with a leaf cookie cutter. Place cookies 2cm’s apart on ungreased baking sheets.
  5. Transfer to your Frying Pan and bake until cookies are lightly browned, it normally takes 6 to 8 minutes.
  6. Carefully transfer cookies to a wire rack and cool completely before decorating.

How to make the icing:

  1. In a large bowl, combine icing sugar, corn syrup, milk, and extract.
  2. Add more milk a teaspoon at a time, if necessary, to thin out frosting. You want it to be thick enough that it holds its shape when piped for outlining the cookies.
  3. Divide mixture in half – add green food colouring until desired colour is reached in the one half and leave the other half uncoloured.
  4. Scoop into a piping bag and decorate to your heart’s desire.

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