Shamrock Cookies Recipes

SHAMROCK COOKIES

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.

IRISH SHAMROCK COOKIES

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.

SHAMROCK COOKIES

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.

SHAMROCK SUGAR COOKIES

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.

SHAMROCK SUGAR COOKIES

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!

SHAMROCK COOKIES

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.

ST. PATRICK'S SHAMROCK COOKIES

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.

SHAMROCK MINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, extract and food coloring. Combine flour and salt; gradually add to the creamed mixture and mix well. , Shape into three 8-in. logs; roll in colored sugar. Wrap each in plastic wrap; refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. To form shamrocks, place three slices with sides touching 1 in. apart on ungreased baking sheets. Use a portion of another slice for stem. , Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

SHAMROCK COOKIES AND RAINBOW DIP

Steps:

• For the cookies: Cream the butter, granulated sugar, brown sugar, honey and molasses together in a stand mixer fitted with the paddle attachment until light and fluffy. Beat in the food coloring if using.
• Whisk the all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt together in a medium bowl. Turn the mixer to low speed and stir in the dry ingredients. Stop and scrape down the sides of the bowl and continue to mix just until the ingredients are fully incorporated.
• Fold a piece of 12-by-16-inch parchment paper in half. Place the dough between the layers of paper and roll out until it is perfectly sandwiched between the parchment paper. Refrigerate until slightly firmed, about 30 minutes, or place in the freezer for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Remove the dough from the refrigerator. Using a small shamrock cookie cutter, punch out cookies. Place them on the prepared the sheet pan. Gather the scraps, roll them out again between layers of parchment, chill and punch out more cookies.
• Bake the cookies until set, 10 to 11 minutes. Allow the cookies to cool completely on the pan.
• For the dip: In a stand mixer fitted with the paddle attachment, combine the butter, confectioners' sugar and salt and beat until fluffy. Beat in the vanilla extract and milk. Fold in the rainbow sprinkles with a rubber spatula. Transfer to a small bowl and top with St. Patrick's Day sprinkles if using. Serve with the cookies.

FABULOUS SHAMROCK SUGAR COOKIES

Steps:

• 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* 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. 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.
• I like the 3 decorations styles:
• 1- cover the whole top surface in green icing.
• 2 - cover the whole top surface in white icing then pipe green as an outline.
• 3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour).