My St. Patrick's Day Bonanza continues with Shamrock Cookies. I've had this recipe since I was a kid but I don't think I've ever made or eaten these cookies before. So I thought tonight would be the perfect time to try them out.
These little Irish gems are the tastiest sugar cookies I've had in a long time. Perfect for the little (or big) leprechaun in your life.
Makes 32 cookies.
3/4 cup butter
2/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
few drops green food coloring
2 cups all-purpose flour
green colored sugar
1. In a mixer, beat butter on medium speed until softened. Add sugar and salt and beat until fluffy.
2. Add the egg, vanilla, and food coloring. Beat well.
3. With mixer on low speed gradually add flour and beat well.
4. Divide dough into 3 equal parts. Roll each part into a 1 inch thick log (about 8 inches long). Roll each log in green colored sugar. Wrap rolls in plastic wrap. Chill for at least 2 hours or as long as 1 week.
5. Turn oven to 350 degrees. Unwrap rolls. Slice crosswise into 1/4 inch thick slices.
6. To shape each shamrock, place 3 slices of dough, sides touching, 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). With three fingers, gently push the slices together so each leaflet curves in slightly.
7. Bake in a 350 degree oven for about 8-10 minutes (mine took 12-14 minutes) or until edges are light brown.