I know, I know, this photo is from Valentine’s Day. And clearly I had my act together enough to get this recipe out in time for Valentine’s Day. 
So…rather than wait until St. Patty’s Day has come and gone, I wanted to publish this recipe because it is SO perfect for St. Patty’s Day cookies! I’ll be making these with my girls to celebrate our Irish roots.
I usually use organic flour, butter, sugar, and eggs. And for the icing? I mix organic powdered sugar with milk and mix in a little canned beet juice. For St. Patty’s day cookies, you could mix in a little juice from a can of asparagus or puree a few spinach leaves in water and mix into the sugar/milk mixture. Sounds gross, but with the tiny amount you’ll use, you won’t be able to taste the veggies. Try to avoid those food dyes!
St. Patty’s Day Sugar Cookies
Ingredients:
2 3/4 c all-purpose flour
1 t baking soda
1/2 t baking powder
1 c butter, softened
1 1/2 c white sugar
1 egg
1 t vanilla extract
Directions:
Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder.
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Roll dough into rounded balls (using a teaspoon), and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet for two minutes before removing to cool on wire racks.
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So cute! We’re making Irish scones to celebrate our family’s Irish roots. The only modification that I’m insisting upon is adding chocolate chips in the scones. I (heart) choc-chip scones.