Guys, can we talk for a second about the Ides of March? Like, seriously. Cuz as I’m writing this, it’s tomorrow and I’ll be honest with yah, I’m a little nervous.
First, let’s pause. Do we all know what the Ides of March are? Let’s break it down.
Around 44B.C. there was this dude Julius Caesar, you may have heard of him. Funny side note, he has the same birthday as me. Or I as him, whatever. Anyway, Caesar was a big wig but I guess the peeps were jealous cuz the senators stabbed him like, a billion times in the senate on the Ides of March. His friend Brutus did also, really brings meaning to the term backstabber, eh?
Fast forward several hundred years to roughly the early 1600s and there’s this guy named Shakespeare, you might have heard of him also. He wrote this play about Caesar and called it…..Julius Caesar. Let’s not get down on him for the name of the play, we all know he was a pretty fancy writer. I like to think he had to be super specific about the title of plays for the layman. Not like contemporary artists with their fancy names like “The Physical Impossibility of Death in the Mind of Someone Living.” Yeah, that’s heavy.
Also can we just agree to call that one “Dead Decomposing Shark” cuz that’s what it is.
Anyway, back to Shakespeare. He mostly truthfully tells the story of Caesar, as far as we know, and added this charming little tidbit, “Beware the Ides of March.” Well jokes on you ‘speares. I am being aware of the Ides. I’ve had a mildly disturbing and unfortunate week, just a sucessive string of WTF moments.
So here’s my thought process – I have the same birthday as Mr. Caesar, and I’ve had some pretty strange bad luck this week, much like Caesar before he died, clearly I also need to beware the Ides, no? I think yes. You can think whatever you want I guess.
This really has nothing to do with St. Paddy’s cookies. But they make me happy and distract me from the Ides. If you’re like me and aren’t the biggest fan of all the drunkies on St. Paddy’s, make yourself a batch of these REALLY EASY cookies and you’ll tune them out no problem. If not, I added booze so that should help.
- 4½ cups flour
- 4½ tsp baking powder
- 1 tsp salt
- 1½ cups (3 sticks) butter, softened
- 1½ cups sugar
- 2 extra large or 3 large eggs
- 5 tsp vanilla
- 1 tsp almond extract
- 2 sticks butter, softened
- Approx. 5-6 cups confectioner's sugar
- 2 tbsp Bailey's Irish Cream
- 1-2 tbsp milk, or more if necessary
- green food coloring (optional)
- In the bowl of a stand mixer beat the butter until creamy, about 1 minute. Add the sugar and beat until fluffy, another 1-2 minutes.
- Add the eggs 1 at a time and beat until fully incorporated between each. Add the extracts and beat to incorporate.
- Meanwhile, whisk together the flour, baking powder and salt in a separate bowl.
- With the mixer on low, add the flour in three parts mixing just until no streaks remain between each addition. Don't overwork the dough or your cookies can get tough on you.
- Cover the dough with plastic wrap and chill for at least 1 hour. Dough will be really soft at first and will spread instead of puff if you bake it now.
- Heat oven to 350 F. Line baking pans with parchment or a silpat.
- Using a cookie scoop (affiliate link!), or a spoon roll just smaller than golfball sized cookies. Make sure you roll them really smooth.
- Flatten slightly with the bottom of a floured cup. Any cracks and crags you see in the edges now you will also see in your baked cookie, so fix those now if they bother you.
- Bake for 10-12 minutes, just until puffed and set, the edges won't change color. Do not over bake! They won't be soft and pillowy.
- Let cookise cool for several minutes on the pan until they're firm and then transfer to a cooling rack to cool completely before frosting.
- In the bowl of a stand mixer, cream the butter until smooth.
- Working by the ½ cupful slowly add the confectioner's sugar and cream until fluffy.
- When half the sugar has been incorporated add the Bailey's.
- Continue to add confectioner's sugar until you get the taste you're looking for (with all the butter it may take several cups of sugar to even out the flavor). If it's too thick to work with or spread add milk until a spreading consistency is reached. This is a thick fluffy icing. Add food coloring if using.
- When cookies have cooled completely spreads heaps and gobs of the frosting on the cookies using an offset spatula. The cookies are pretty soft so be careful your frosting ins't too thick to spread and break the cookies. You may need to add more milk to lighten it up.