Before pretty much every holiday, I list for you the reasons why it’s my favorite. St. Patrick’s Day isn’t going to be any different.
If every holiday is my favorite, does that mean that I don’t actually have a favorite? Hmmmmmmm. Does a tree make a sound when it falls in the forest? I don’t know. Some things just aren’t important.
What is important though, are the reasons that I love St. Patrick’s Day so much. To be honest, there’s really only one reason and that is my college roommate Erin. When we were juniors, we both spent our spring semester abroad. She studied in Northern Ireland and I in Spain. As fate would have it, our spring breaks aligned so we planned to meet up for the mother of all trips. We hit four countries in a week and created memories that will last a lifetime. The greatest of those memories being spending St Patty’s Day itself in Dublin, Ireland. I could go on and give you all the crazy deets, but like the old expression goes, a picture says a thousand words, so I’ll just leave you with this…
After that experience I feel that I have no choice to celebrate St. Patrick’s day every year whether it be with green beer, an Irish Pub, a (never-doing-that-again) Irish Car Bomb, or super festive homemade cookies. This recipe for Brownie Cut Out Cookies is one of my absolute favorites from The Smitten Kitchen Cookbook and they are perfect for any holiday. So far I’ve made footballs for the super bowl, hearts for valentines day, and these adorable shamrocks for St Pat’s. This recipe is amazing because the cookies stay soft and fudgey like a brownie, but hold firm like a sugar cookie. No dry chocolate wafers here! They are flavorful enough to eat on their lonesome, but also fantastic when sandwiched with buttercream, or decorated with royal frosting. The Goods:
- 3 cups flour
- 2/3 cup cocoa powder
- 3/4 tsp salt
- 1/2 tsp baking powder
- 2 sticks unsalted butter
- 1 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Preheat the oven to 350 degrees.
In a medium sized bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set the bowl aside.
In the bowl of a stand mixer, beat butter and sugar on medium speed until light and fluffy. Add in the eggs, one at a time, and beat until fully incorporated. Mix in the vanilla, then add the dry ingredients in three separate batches, mixing well after each addition.
Wrap the dough in plastic and refrigerate for at least an hour. Roll the chilled dough out on a lightly floured surface to a 1/4 inch thickness. Use a seasonal cookie cutter to make fun shaped cookies and transfer the cut dough to parchment paper lined baking sheets. Bake for 10-12 minutes (depending on the size of the cookie) switching between the top and bottom rack half way through baking. Remove the cookies from the oven when the edges are firm and the tops are set. Allow to cool for a couple of minutes on the baking sheets before transferring cookies to a wire rack to finish cooling.
Once cooled completely frost your cut outs with royal frosting or turn them into sandwiches with sweet butter cream in the center.
The brownie roll-out cookies from my very favorite cookbook, The Smitten Kitchen Cookbook. (I didn’t change a thing)
I hope you have a fantastic St Patty’s Day! I know I will, because Erin is coming to visit!! (God help us all)