10 Tips to Rock St. Patrick’s Day!
10 Tips to Rock St. Patrick’s Day
Have you ever thought of how St. Patrick’s day came to be? I have and I found it fascinating, so I’m going to share it with you. Now I will say, my tradition for St. Patrick’s day, making shamrock sugar cookies. You’ll find the recipe below. Happy St, Patty’s day.
“Luke Wadding, an Irish Franciscan friar from Waterford whose persistent efforts turned March 17 into a feast day. Born in 1558, Wadding died in Rome on 1657 and his remains are interred there in the college of St Isidore’s, which he founded. If you visit the National Gallery of Ireland, you can see a painting of the friar by Carlo Maratta, while in Waterford city he is commemorated with a statue outside the French Church (Greyfriars).
Why March 17? The date marks the saint’s death. Patrick died in 461 in Saul, County Down. It was here that he had established his first church in a small and simple barn, after arriving nearby at the mouth of the Slaney River. He is buried in the grounds of Down Cathedral in Downpatrick and a memorial stone, made from local Mourne Mountain granite, marks his grave. For those who celebrate its intended meaning, St Patrick’s Day is a traditional day for spiritual renewal.”
Prep Time 15 minutes - Cook Time 10 minutes
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
Preheat oven to 375 degrees F (190 degrees C).
On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.
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