St. Patrick’s Day Cookies for Kids

Instructions

1. In a large bowl, whisk together baking powder, flour, and salt. In another large bowl, beat sugar and until pale in color and fluffy. Add in your egg, milk, and vanilla and beat until mixed, gradually add flour mixture until combined. Shape into a disk and wrap in plastic. Refrigerate for 1 hour.
2. When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out your dough until 1/8” thick. Use your shamrock cookie cutter to cut out shapes and transfer to  prepared baking sheets. Freeze 10 minutes.
3. Bake cookies until edges are lightly golden, about 8 to 10 minutes. Let cool completely.
4. Meanwhile, make icing: In a large bowl, combine corn syrup, milk, powdered sugar and vanilla extract. 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 if outlining cookies. Add green food coloring until you reach desired color.
5. Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe your design on your cookies.
6. Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. Add more milk 1 teaspoon at a time to thin it out more, if necessary.
7. Transfer icing to a piping bag fitted with a small round tip. Pipe icing into center of cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners. Let dry at room temperature.