As soon as I started thinking about St. Patrick's Day, I wanted to do a shamrock version of the hearts...but I couldn't decide on a background. Then, out-of-the-blue, it came to me....rainbow! Do you know I've NEVER made a rainbow cookie before?!? Never! How is that possible?
Of course, you could really put any shape in the middle for your second cookie...heart, cloud, unicorn... ;)
For the double-decker rainbow shamrock cookies, you will need:
- cookies...rectangle and shamrock
- royal icing, divided and tinted with AmeriColor leaf green, bright white, super red, orange, egg yellow, sky blue and regal purple
- disposable icing bags
- couplers and tips (#2)
- squeeze bottles
- meringue powder
- small paintbrush
- white sanding sugar
Outline the cookies with a #2 tip. Use green for the shamrock and white for the rectangle. Pipe stripes across the rectangle.
Go ahead and save some of this piping consistency green or white icing....it doesn't matter which one. You won't need it until the next day; this will be your "glue" to attach the cookies together. You can just plop the icing bag right in your fridge.
Thin all of the icings (except white) with water, a little at a time, stirring gently with a rubber spatula, until it is the consistency of a thick syrup. (Here is a video I made a few years ago showing how I do it.) Cover with a damp dish towel and let sit for several minutes.
Stir gently with a rubber spatula to pop any air bubbles that might have formed. Pour into squeeze bottles as needed.
Fill the shamrocks with the green flood icing, using a toothpick to guide to edges and pop large air bubbles.
Fill in the rainbow with the other colors....remember Roy G. Biv? Follow that, but I just skipped green since we have the shamrock, and indigo, because, well, I just did.
TIP: Small spaces, such as the individual rainbow colors have a tendency to cave in, or crater, while drying. After talking with fellow cookiers, we've decided it's trapped air bubbles that don't have anywhere to go. So, to help avoid this...
- ...don't overfill the area. Use just as much icing as you need to cover the area well, but you don't want a mound of icing.
- ...run a toothpick all the way through the icing (I use an 8-pattern), even if your icing has already spread across the area to me filled.
The next day, take the reserved icing out of the fridge to warm up a bit.
Combine 1/4 teaspoon water with 1/4 teaspoon of meringue powder. Brush with mixture onto the shamrock cookies with a small paintbrush. Sprinkle on the sanding sugar and shake off the excess.
Pipe a small amount of icing onto the back of the shamrock. Press onto the rectangle cookie to adhere. Let the cookies dry about 30 minutes before packaging.
Happy St. Patrick's Day!!!
May your troubles be less,
And your blessings be more
And nothing but happiness,
Come through your door