Best Shamrock Cookies And Rainbow Dip Recipes

SHAMROCK COOKIES

Shamrock Cookies image

A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these shamrock cookies are especially yummy with cocoa or chocolate milk. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 cup shortening
1 cup confectioners' sugar
1 large egg, room temperature
1 teaspoon peppermint extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Green paste food coloring
Green colored sugar, optional

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.

Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SHAMROCK COOKIES AND RAINBOW DIP

Shamrock Cookies and Rainbow Dip image

One of my favorite childhood treats was the epic cookie-and-frosting duo called Dunkaroos. Here's a homemade version of the snack reimagined with a St. Patrick's Day twist.

Provided by Lasheeda Perry

Categories dessert

Time 1h35m

Yield 60 cookies

Number Of Ingredients 18

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
2 3/4 teaspoons granulated sugar
2 1/4 teaspoons light brown sugar
1 1/2 teaspoons honey
1 teaspoon molasses
3 to 4 drops leaf-green food coloring, optional
1 cup plus 1 tablespoon all-purpose flour
1/4 cup whole-wheat flour
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1 2/3 cups confectioners' sugar
1/4 teaspoon fine salt
1/2 teaspoon pure vanilla extract
1 tablespoon milk
2 tablespoons rainbow sprinkles
St. Patrick's Day sprinkle mix, optional

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.