We sold out of Seamus the Leprechaun before Christmas, but I’ve been working hard, and Seamus the Leprechaun is back and ready to spread some Irish luck.
Dressed in green striped stockings and a green velvet jacket, each elf comes with a gold coin, a bottle of Irish Cheer (not the real stuff) and an Irish blessing. These ‘wee folk’ will add a little fun to your St. Paddy’s Day celebration. Just like the rest of my elves, Seamus can be posed to sit, stand, hang from the chandelier and generally cause mischief. We’re shipping Leprechauns on February 10th, so if you’re interested place your order soon. www.saracino.ca
Leprechauns are Irish faeries and each one guards a pot of gold. If you find and catch a Leprechaun, he has to give you his pot of gold. Leprechauns are hard to find though, and once you find them, they are very tricky. Don’t take your eyes off of him.
Check out Seamus the Leprechaun on my website at www.saracino.ca – you’ll find him on the Elf page.
Here’s an Irish toast . . .
May you have love that never ends, lots of money, and lots of friends. Health be yours, whatever you do, and may God send many blessings to you.
St. Patrick’s Day Recipe – CHOCOLATE-PEPPERMINT Shortbread Cookies
3/4 cup (1 1/2 sticks/6 oz/170g) butter, softened
1/2 cup confectioners’ sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup semi-sweet miniature chocolate chips
1 cup confectioners’ sugar
2 tablespoons (1/4 stick/1 oz/28g) butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
1/2 cup semi-sweet miniature chocolate chips
1/2 teaspoon vegetable shortening
Preheat oven to 375 degrees F/190 degrees C. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in large mixer bowl. Beat at medium speed until creamy (1 to 2 minutes).
Reduce speed to low. Add flour; beat until mixture forms a dough (1 to 2 minutes). Stir in 1 cup mini chocolate chips by hand.
Roll dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circle with bottom of glass dipped in flour (See Tip Below). Bake in preheated oven for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from cookie sheet. Cool completely on wire rack.
Combine all frosting ingredients in small mixer bowl. Beat at low speed, adding milk, 1 teaspoonful at a time, if necessary until frosting is smooth. Frost cooled cookies. Place on waxed paper.
Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds). Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).
If desired, place melted chocolate in small resealable plastic food bag. Cut tiny tip off one corner of bag to drizzle chocolate.
Makes: 3 1/2 dozen cookies
To measure flour, lightly spoon flour into metal or plastic dry measuring cup. Level off excess with table knife. (Do not dip cup into flour or pack flour into cup.)
If the cookie dough is a bit sticky, chill for a few minutes in the refrigerator before rolling out.
Add a teaspoon of cocoa to the flour when flattening cookies with bottom of glass.