Shamrock Cookies Recipes

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SHAMROCK COOKIES



Shamrock Cookies image

Fun cookies to make for St. Patrick's Day -- or any day. Kids will love the shimmering green sprinkles and hint of mint.

Provided by BHG Test Kitchen

Time 2h33m

Number Of Ingredients 8

0.75 cup (1 1/2 sticks) butter, softened
0.667 cup sugar
0.25 teaspoon salt
1 egg
0.25 teaspoon peppermint extract or vanilla
Few drops green food coloring (optional)
2 cup all-purpose flour
Green colored sugar

Steps:

  • In a large mixing bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.
  • Add the egg, peppermint extract or vanilla, and, if desired, a few drops of green food coloring. Beat mixture well.
  • With mixer on low speed gradually add flour to butter mixture and beat well.
  • Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.
  • Unwrap rolls. Slice crosswise so the slices are 1/4-inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.
  • Bake in a 350°F oven about 8 minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

Nutrition Facts : Calories 87 kcal, Carbohydrate 10 g, Cholesterol 19 mg, Protein 1 g, SaturatedFat 3 g, Sodium 67 mg, Fat 5 g, UnsaturatedFat 0 g

SHAMROCK COOKIES



Shamrock Cookies image

These festive cookies, perfect for a St. Patrick's Day party, are easy to prepare with Betty Crocker sugar cookie mix.

Provided by Deborah Harroun

Categories     Dessert

Time 1h10m

Yield 27

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon Gold Medal™ all-purpose flour
Betty Crocker™ green gel food color
Betty Crocker™ green sugar

Steps:

  • Heat oven to 375°F. In medium bowl, stir together cookie mix, butter, egg and flour. Add enough food color for desired shade of green. Roll dough by teaspoonfuls into 90 balls. Refrigerate at least 30 minutes.
  • Roll 81 of the dough balls in green sugar. Cut each of the remaining 9 balls into thirds. For each cookie, gently press 3 sugared balls together on ungreased cookie sheet; add 1 cut dough piece for stem.
  • Bake 8 to 10 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : ServingSize 1 Serving

IRISH SHAMROCK COOKIES



Irish Shamrock Cookies image

These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com

Provided by MBMCD

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 6

Number Of Ingredients 5

½ cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 ⅓ cups baking mix
1 egg
1 tablespoon white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
  • Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
  • On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
  • Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.5 g, Cholesterol 71.7 mg, Fat 16.8 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 868.9 mg, Sugar 15 g

ST. PATRICK'S SHAMROCK COOKIES



St. Patrick's Shamrock Cookies image

Make and share this St. Patrick's Shamrock Cookies recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 30m

Yield 18 cookies

Number Of Ingredients 5

1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened

Steps:

  • Preheat oven to 325°F
  • In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.
  • Stir in vanilla.
  • Add flour and salt to the butter and blend well.
  • With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick.
  • Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets.
  • Re-roll scraps.
  • Sprinkle green sugar crystals on each cookie.
  • Bake 20 to 25 minutes, until cookies are pale golden, not brown.
  • Let stand 2 minutes.
  • Remove to a rack and let cool completely.

Nutrition Facts : Calories 82.3, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 78.3, Carbohydrate 8.3, Fiber 0.2, Sugar 3, Protein 0.8

SHAMROCK SUGAR COOKIES



Shamrock Sugar Cookies image

Bring a touch of the Emerald Isle to your home with these dazzling Shamrock Sugar Cookies, decorated with green-tinted icing.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 22

Number Of Ingredients 11

2 1/2 cups flour
1 tsp baking soda
1 tsp McCormick® Cream of Tartar
1/4 tsp McCormick® Nutmeg, Ground
1 cup (2 sticks) butter, softened
1 1/2 cups confectioners' sugar
1 egg
2 tsps McCormick® Pure Vanilla Extract
13 drops McCormick® Green Food Color
2 to 3 tsps milk
1/2 cup confectioners' sugar

Steps:

  • For the Cookies, mix flour, baking soda, cream of tartar and nutmeg. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface (see Test Kitchen Tip) to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
  • Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  • For the Icing, mix green food color and milk in small bowl. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth. To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.

Nutrition Facts : Calories 167 Calories

SHAMROCK COOKIES



Shamrock Cookies image

A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these shamrock cookies are especially yummy with cocoa or chocolate milk. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 8

1 cup shortening
1 cup confectioners' sugar
1 large egg, room temperature
1 teaspoon peppermint extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Green paste food coloring
Green colored sugar, optional

Steps:

  • Preheat oven to 375°. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake until edges are lightly browned, 10-12 minutes. Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SHAMROCK SUGAR COOKIES



Shamrock Sugar Cookies image

Adorable shamrock sugar cookies are the perfect addition to your St. Patrick's Day party.

Provided by Leah Maroney

Categories     Dessert

Time 1h25m

Number Of Ingredients 16

2/3 cup butter (softened)
3/4 cup granulated sugar
1/2 teaspoon orange peel (grated)
1/2 teaspoon vanilla extract
1 egg
4 teaspoons milk
2 cups all-purpose flour (sifted)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Royal Icing:
2 cups powdered sugar (plus 2 tablespoons)
1 1/2 tablespoons meringue powder
3 tablespoons milk
Optional: green, yellow, and white food coloring
Optional: edible pearls
Optional: sprinkles

Steps:

  • Gather the ingredients.
  • Add the softened butter, sugar, orange peel, and vanilla extract to the bowl of a stand mixer. You can also use a regular medium-sized bowl and a hand mixer . Blend until the ingredients are creamed together.
  • Add the egg and beat until light and fluffy.
  • Add the milk to the mixture and blend again. Scrape down the sides of the bowl as needed.
  • Sift together the dry ingredients and gradually add them to the creamed mixture. After the dough is combined, divide it in half, wrap in plastic wrap and chill for at least one hour.
  • Preheat the oven to 375 F.
  • Place the dough on a lightly floured surface and roll out to about 1/8-inch thick.
  • Cut out the dough using the shamrock cookie cutter. If you are making the coins, we recommend using a small round cookie cutter. Add the cookies to a greased or parchment-lined cookie sheet.
  • Bake for about 6 to 8 minutes or until set. Keep a careful eye on them while baking so they do not get over-baked. You don't want them to brown.
  • Roll out dough scraps into another sheet and repeat cutting out the shapes.
  • Allow the cookies to cool slightly on the cookie sheets and then transfer them to a cooling rack to finish cooling.
  • While the cookies are cooling, prepare the royal icing . Beat together the powdered sugar, meringue powder, and milk until completely combined. Separate the icing into three bowls.
  • In one bowl, add 2 tablespoons of powdered sugar. This will be the icing for edging the cookies. Place the icing in a piping bag with a small hole attachment.
  • In the second bowl add the green food coloring and mix until completely combined. Place the icing in a piping bag with a larger hole opening attachment.
  • In the third bowl add yellow food coloring. Add the icing to a third piping bag with a smaller opening.
  • Edge all of the cookies with the white icing. Flood each cookie with the green icing, using a toothpick to help spread the icing to the edges. Flood the coins with the yellow icing.
  • Allow the cookies to completely dry -- it should take 1 to 2 hours. Use the edging icing to add designs to the tops of the cookies and to attach edible pearls and sprinkles to the cookies.
  • You can also thicken the rest of the green and yellow food coloring with more powdered sugar and use that icing to decorate the cookies as well. Allow them to dry and then serve!

Nutrition Facts : Calories 318 kcal, Carbohydrate 53 g, Cholesterol 43 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 197 mg, Sugar 36 g, Fat 11 g, ServingSize 2 dozen cookies (serves 12), UnsaturatedFat 0 g

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