30 Ratings
  • 5 Rating Star 15
  • 2 Rating Star 5
  • 4 Rating Star 4
  • 1 Rating Star 3
  • 3 Rating Star 3
  • 30 Ratings

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

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Ingredients

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.

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  • Add the egg, peppermint extract or vanilla, and, if desired, a few drops of green food coloring. Beat mixture well.

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  • With mixer on low speed gradually add flour to butter mixture and beat well.

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  • 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.

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  • 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.

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  • 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.

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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, 5 g fat (3 g saturated fat, 19 mg cholesterol, 67 mg sodium, 10 g carbohydrates, 0 g fiber, 1 g protein.

Reviews

30 Ratings
  • 5 Rating Star 15
  • 2 Rating Star 5
  • 4 Rating Star 4
  • 1 Rating Star 3
  • 3 Rating Star 3