Rating: 4 stars
31 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3

Fun cookies to make for St. Patrick's Day -- or any day. Kids will love the shimmering green sprinkles and hint of mint.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
8 mins
total:
2 hrs 33 mins
Servings:
32
Yield:
32 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

87 calories; fat 5g; cholesterol 19mg; saturated fat 3g; carbohydrates 10g; protein 1g; vitamin a 51.5RE; vitamin c 2.4mg; sodium 67mg; iron 0.4mg.
Advertisement