Recipes and Cooking Shamrock Cookies 3.8 (31) 1 Review Fun cookies to make for St. Patrick's Day -- or any day. Kids will love the shimmering green sprinkles and hint of mint. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 2 hrs Bake Time: 8 mins Total Time: 2 hrs 33 mins Servings: 32 Yield: 32 cookies Jump to Nutrition Facts Ingredients ¾ cup (1 1/2 sticks) butter, softened ⅔ cup sugar ¼ teaspoon salt 1 egg ¼ teaspoon peppermint extract or vanilla Few drops green food coloring (optional) 2 cup all-purpose flour Green colored sugar Directions 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. Blaine Moats Tips Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or, store the baked cookies in a freezer container in the freezer up to 2 weeks. Rate it Print Nutrition Facts (per serving) 87 Calories 5g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 87 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 19mg 6% Sodium 67mg 3% Total Carbohydrate 10g 4% Protein 1g Vitamin C 2.4mg 12% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.