Organic Shamrocks

If I'm ever in a funk my husband sends me to whole foods market. Why? Because I invariably come back from there feeling great. My first experience at WFM was in California about this time of year. The days were getting longer, the sunlight warmer and my clients and I were welcoming spring with an annual trip to the Natural Products Expo in Anaheim. Since then, just the the smell of Whole Foods is enough to take me back to those carefree California trips. Year after year we'd walk the trade show aisles meeting fantastic people dedicated to an all-natural and organic lifestyle.

Good Vibes Only

We'd taste their gluten free goodies, strange grains {quinoa anyone?} and try lip balms made by bees {yay bees!}. After the show floor went silent, we'd push through the exhaustion and trek to the nearest Whole Foods to buy oodles of organic goods. Fruit, cheese, yogurt and snacks to fill every square inch of our hotel fridges {sorry mini liquor bottles, make way for organic Malbec} Why? Because it was all so wonderfully healthy and delicious! We just couldn't control ourselves. We were on the bandwagon! 100% inspired by the all-natural coastal lifestyle. And it felt great! It still feels good. You can count on me overindulging every time I walk into a Whole Foods {it's tradition now, right?} I fill my basket with hemp seeds {maybe I could put those in cookies?} nut butters, coconut nectar, fresh mango, a handful of artisan chocolate bars, hibiscus tea, and various whole grain flours and raw sugars. After a good solid hour {or more} of reading labels and browsing the goodness, I finish up with a bite sized treat from the bakery {inspiration of course} and a green smoothie. Cha ching! My checkbook balance is down, but my spirits are soaring!

All Natural Sprinkles

Now you can imagine, I have a pantry full of lovely organic goods from my routine pilgrimages to Whole Foods. So, just for the heck of it, these St. Patrick's day shamrocks are all organic, dipped in organic sugar glacé icing and casually decorated with all-natural sprinkles. They're my tiny tribute to California, springtime and all things naturally delicious.

Sugar Cookies

Makes about 24 3" cookies


  • 3 cups all-purpose flour

  • 1/4 teaspoon kosher salt

  • 2 sticks unsalted butter, softened

  • 1 cup castor sugar

  • 1 large free-range egg

  • 1 teaspoon pure vanilla extract (optional)

  • 1/2 teaspoon pure lemon extract (optional)


  1. In medium bowl, sift together flour and salt. Set aside.

  2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until very fluffy and pale. About 4 minutes at medium speed.

  3. Add egg and flavoring. Mix well.

  4. Add flour mixture (all at once with mixer off). Cover mixing bowl with a tea towel and mix on low speed until thoroughly combined.

  5. Roll dough to desired thickness (1/8"-1/4") between two pieces of parchment paper on a Silpat mat or flexible cutting mat. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.

  6. Pre-heat oven to 325º

  7. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper. re-roll scraps only once to avoid tough cookies. Chill again until ready to bake.

  8. Bake for 12-14 minutes or until the edges start to turn golden brown. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Glacé Icing


  • 2 pounds confectioners' sugar, no need to sift

  • 1/4-3/4 cup water, room temp

  • 1/2 teaspoon almond extract (optional)


  1. In the bowl of a stand mixer fitted with the whisk attachment add confectioners’ sugar. With mixer on low speed slowly add water to sugar a little at a time until icing is spreadable but not too thin.

  2. Mix until all sugar is dissolved and icing looks smooth. About 4 minutes. Scraping sides as necessary.

A little extract goes a long way. The flavor will get stronger as the icing dries.