Chocolate Shortbread Shamrocks

I grew up with distinct family food traditions at holidays. No exception even for St. Patrick's Day. Growing up my Mom had a cookie cutter collection all over the kitchen. Nails everywhere with cookie cutters hanging just about everywhere. There were cookie cutters for just about every holiday and every important family celebration like birthdays, graduation, back to school etc. One of my favorites growing up was this shamrock cookie cutter. Last summer when we were down in Utah visiting family, my Dad decided to divvy up Mom's cookie cutters and cook books so we could take them home and enjoy them in our own homes. While she's not longer with us, it's nice to reflect on the fun family memories and food traditions.

I decided to do my own twist on the Craven family favorite, sugar cookies. Instead I made a short bread chocolate cookie dough base. Then I decided to make a pistachio-lime glaze for the top.



Prepping.



Rolling.



And cutting out dough in the shape of shamrocks.



Mom's shamrock cookie cutter from when I was a little kid.



Spacing out the cookies on my silpat baking sheet.



Cutting dough.



Getting ready for baking.



Some luck of the Irish Shamrock's on our dining table.



Our holiday table.



Roasted pistachios for the lime glaze.



Zesting & squeezing fresh lime juice.



Adding powered sugar to fresh lime zest, juice and some melted butter.



Finishing up the glaze.



Holly & I frosting the cooled cookies.



A few treats for us to enjoy on this 2012 St. Patrick's Day. Holly and I look forward to keeping many fun family food traditions alive and sharing them with Oscar as he grows up.

Chocolate Shortbread Shamrocks

1/2 cup butter, room temperature
3/4 cup granulated sugar
1 egg, room temperature
1 1/2 cups flour
1/3 cup dark unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla. Combine all dry ingredients in a separate bowl and sift them together. Add sifted dry ingredients to creamed mixture, blending well. Chill dough about 1 hour until firm enough to roll out.

Once dough is firm, portion out on a floured work surface. With a floured rolling pin, roll out dough to 1/4-inch thickness. Cut with shamrock shaped cookie cutter. Place on a prepared baking sheet. Bake at 325 degrees for 6-7 minutes. Cool and glaze. Makes about 15-18 cookies.

Pistachio-Lime Glaze

1/4 cup butter
2 cups powdered sugar
Zest of one lime
Juice of one lime
Pistachios, roasted & finely chopped

In a small saucepan or skillet melt butter over low heat. Remove from heat and blend in powered sugar, zest & juice. If glaze is too thick add more juice to get to desired consistency. Frost cooked & cooled shamrocks and sprinkle roasted pistachios on top.