Best Shamrock Cookies And Rainbow Dip Recipes
SHAMROCK COOKIES
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
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
These festive cookies, perfect for a St. Patrick's Day party, are easy to prepare with Betty Crocker sugar cookie mix.
Provided by Deborah Harroun
Categories Dessert
Time 1h10m
Yield 27
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 Serving
SHAMROCK COOKIES AND RAINBOW DIP
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
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.
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