St. Patty's Day Treats

Shamrock Sweet Rolls at Sweet Rolls that Rock

Chocolate and Mint Sandwich Cookies

I had a lot of leftover minty frosting from Kailea's birthday cake earlier this month. So far, I made the above cookies, and I used it to pipe the decoration on the Shamrock Sweet Rolls. I still have a lot leftover.

These are good to make when you've just made angel food cake or meringue frosting and you have a lot of egg yolks leftover.

I used most of the batch to make homemade oreos – fill with any kind of frosting you like... or enjoy plain. 

Egg-yolk Chocolate Cookies

½ cup butter

½ cup shortening

¾ cup granulated white sugar

¾ cup caster sugar (witte bastard sugar) or light brown sugar

6 egg yolks

2 ¼ cup flour

1/3 cup dutch-processed cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cream of tartar

2 teaspoon vanilla extract

1. Cream butter, shortening and sugar until fluffy in the bowl of a food processor fitted with the whisk/paddle attachment.
2. Beat egg yolks in a separate bowl. Add extract and blend. Add the egg yolk/extract mixture to the fluffy batter and continue to mix well.
3. In a separate bowlm sift dry ingredients. Add to the fluffy batter and blend again on low setting until good and thick and fluffy.
4. Refrigerate at least one hour or overnight.
5. Preheat oven to 350-F degrees (175-C). Prepare cookie sheets with parchment paper. Use a rounded teaspoon or melon scooper to form balls with the cookie dough – about the size of a walnut. Roll in granulated sugar and flatten slightly. Bake 8 to 10 minutes.
6. Let cool on cookie sheet.