Saturday, March 12, 2011

Shamrock Cookies

These minty little treats are a perfect way to celebrate St. Patrick's Day!

Shamrock Cookies

  • 3/4 cup of butter, softened
  • 2/3 cup of sugar
  • 1/4 tsp of salt
  • 1 egg
  • 1/4 tsp of peppermint or vanilla extract
  • 2 cups all-purpose flour
  • Green food coloring
  • Green colored sugar

In a large mixing bowl, beat butter on a medium speed until soft. Add sugar and salt, beat until fluffy. 

Add egg, peppermint extract and green food coloring. Beat mixture well. 

With the mixer on low, add in flour slowly to butter mixture and beat well. 

Divide dough into three 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 the 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 un-greased cooking sheet. To make a stem, take one of the circles and cut it into 4 slices. Use a fourth slice and attach it to the bottom of the shamrock. Press together slightly so that each leaflet curves a bit. 
Bake in a 350 degree oven for 8-10 minutes or until the edges are golden brown.
Store baked cookies in a airtight container for up to 3 days. Or store baked cookies in a freezer container in the freezer up to 2 weeks. 

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