SHAMROCK COOKIES
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
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 SHORTBREAD COOKIES
You'll feel as lucky as a Leprechaun when you bake up a batch of these shamrock-shaped butter cookies. Our recipe for Shamrock Shortbread is sure to be as welcome as a pot of gold at the end of a rainbow. **This recipe comes from Mr. Food.
Provided by penny jordan
Categories Cookies
Time 2h30m
Number Of Ingredients 5
Steps:
- 1. PREHEAT: Oven to 350 degrees F.
- 2. IN: A large bowl, with an electric beater on medium speed, cream butter and sugar. ADD eggs and vanilla; beat 1 to 2 minutes, until light and fluffy.
- 3. GRADUALLY: Add flour and beat 2 minutes, or until well blended. FORM dough into 2 balls; cover and chill at least 2 hours.
- 4. ON: A lightly floured work surface, using a rolling pin, roll 1 ball of dough to 1/4-inch thickness. USING cookie cutters or a knife, cut into St. Patrick's Day or other desired shapes. PLACE shapes 1 inch apart on ungreased baking sheets. REPEAT with remaining ball of dough.
- 5. BAKE: 10 to 12 minutes, or until golden around edges. REMOVE to a wire rack to cool completely. ***ENJOY these plain or sprinkle with colored sugar or sprinkles before baking. You can also frost and decorate the cookies once they've cooled. Do your own thing!***
SHAMROCK SHAKE SHORTBREAD COOKIES
Delicious green cookies inspired by none other than the famous McD's Shamrock Shake. We're talking buttery green-hued shortbread flavored with vanilla and mint. Atop the cookie lies the best part - the minty buttercream, liberally flavored with vanilla and mint. And then naturally, a maraschino cherry on top.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 17
Steps:
- In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, vanilla extract, mint extract, salt, and green food coloring on medium speed. Beat until smooth and well blended.
- Turn the power to low and mix in the flour just until the dough comes together.
- Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour.
- Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.
- Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.
- Refrigerate for 1 to 1 1/2 hours, until firm.
- Preheat oven to 325 degrees Fahrenheit.
- Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick. If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again.
- Lay about one inch apart on an ungreased cookie sheet.
- Bake for 15 - 20 minutes, until the edges begin to turn brown.
- Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds.
- Turn the mixer speed to low and slowly pour in the powdered sugar. Once the powdered sugar is incorporated, mix on medium for about 30 seconds.
- Add the vanilla extract, peppermint extract and pinch of salt. Mix for another 30 seconds.
- Add the heavy whipping cream and beat on medium until light and white, about three minutes.
- Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.
- Squeeze the icing onto the cooled shortbread. I start with the outer circle and end at the top.
- Top each cookie with a half drained maraschino cherry.
- Cookies keep in an airtight container at room temperature for three or four days.
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