ST. PATRICK’S COOKIE

Next week will be St Patrick’s Day and you will need to be prepared for it, maybe avocado is not a fruit you can relate much to the festivity, nonetheless you are not going to regret preparing this cookie.


Ingredients

  • 3 cups of all-purpose flour.
  • 1 tablespoon of baking powder.
  • ½ tablespoon of kosher salt.
  • 1 cup of AvoGrand avocado pulp.
  • 1 large egg.
  • 5 c. powdered sugar.
  • 1/3 c. light corn syrup.
  • 1/4 c. milk, plus more for thinning.
  • 1/4 tsp. almond extract (or vanilla).
  • Green food coloring.
  • 1 tablespoon of milk.
  • 1 teaspoon of pure vanilla extract.
Preparation

  • In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat your AvoGrand avocado pulp and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until incorporated, then add the flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate for 1 hour.
  • When ready to roll, preheat the oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. Freeze it for 10 minutes.
  • Bake cookies until the edges are lightly golden, 8 to 10 minutes. Let cool completely.
  • Meanwhile, inside a large bowl, combine the powdered sugar, corn syrup, milk, and extract. Add more milk a teaspoon at a time, if it's necessary to thin out the frosting. You want it to be thick enough that it holds its shape when piped for outlining the cookies. Add green food coloring until the desired color is reached.
  • Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border.
  • 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.
  • Transfer icing to a piping bag fitted with a small round tip. Pipe icing into the center of the 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 and prepare for the greenest of days!