Shamrock Sandwich Butter Cookies Recipes

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.

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.

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 SHORTBREAD COOKIES

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!***