Best Shamrock Cookies Recipes

SHAMROCK COOKIES

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.

IRISH SHAMROCK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
• Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
• On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
• Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.

ST. PATRICK'S SHAMROCK COOKIES

Steps:

• Preheat oven to 325°F
• In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.
• Stir in vanilla.
• Add flour and salt to the butter and blend well.
• With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick.
• Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets.
• Re-roll scraps.
• Sprinkle green sugar crystals on each cookie.
• Bake 20 to 25 minutes, until cookies are pale golden, not brown.
• Let stand 2 minutes.
• Remove to a rack and let cool completely.

SHAMROCK SHORTBREAD COOKIES

Steps:

• 1. PREHEAT: Oven to 350 degrees F.
• 2. IN: A large bowl, with an electric beater on medium speed, cream butter and sugar. ADD eggs and vanilla; beat 1 to 2 minutes, until light and fluffy.
• 3. GRADUALLY: Add flour and beat 2 minutes, or until well blended. FORM dough into 2 balls; cover and chill at least 2 hours.
• 4. ON: A lightly floured work surface, using a rolling pin, roll 1 ball of dough to 1/4-inch thickness. USING cookie cutters or a knife, cut into St. Patrick's Day or other desired shapes. PLACE shapes 1 inch apart on ungreased baking sheets. REPEAT with remaining ball of dough.
• 5. BAKE: 10 to 12 minutes, or until golden around edges. REMOVE to a wire rack to cool completely. ***ENJOY these plain or sprinkle with colored sugar or sprinkles before baking. You can also frost and decorate the cookies once they've cooled. Do your own thing!***

SHAMROCK SHAKE SHORTBREAD COOKIES

Steps:

• In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, vanilla extract, mint extract, salt, and green food coloring on medium speed. Beat until smooth and well blended.
• Turn the power to low and mix in the flour just until the dough comes together.
• Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour.
• Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.
• Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.
• Refrigerate for 1 to 1 1/2 hours, until firm.
• Preheat oven to 325 degrees Fahrenheit.
• Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick. If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again.
• Lay about one inch apart on an ungreased cookie sheet.
• Bake for 15 - 20 minutes, until the edges begin to turn brown.
• Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds.
• Turn the mixer speed to low and slowly pour in the powdered sugar. Once the powdered sugar is incorporated, mix on medium for about 30 seconds.
• Add the vanilla extract, peppermint extract and pinch of salt. Mix for another 30 seconds.
• Add the heavy whipping cream and beat on medium until light and white, about three minutes.
• Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.
• Squeeze the icing onto the cooled shortbread. I start with the outer circle and end at the top.
• Top each cookie with a half drained maraschino cherry.
• Cookies keep in an airtight container at room temperature for three or four days.

SHAMROCK COOKIES (ST. PATRICK'S DAY)

Steps:

• 1. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy.
• 2. Add egg and extract.
• 3. Beat well.
• 4. Add green tint.
• 5. Mix together flour and salt in a separate bowl.
• 6. Gradually add flour and salt.
• 7. Form dough into a ball. Cover and refrigerate for 1 hour or until easy to handle.
• 8. On a lightly floured surface, roll out dough to 1/4-in. thickness.
• 9. Cut with a lightly floured 2-inch shamrock cookie cutter.
• 10. Place 1 inch apart on ungreased baking sheets.
• 11. Sprinkle with colored sugar if desired.
• 12. Bake at 375F for 10-12 minutes or until edges are lightly browned.
• 13. Cool for 1 minute before removing to wire racks.

SHAMROCK MINT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, extract and food coloring. Combine flour and salt; gradually add to the creamed mixture and mix well. , Shape into three 8-in. logs; roll in colored sugar. Wrap each in plastic wrap; refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. To form shamrocks, place three slices with sides touching 1 in. apart on ungreased baking sheets. Use a portion of another slice for stem. , Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

ALMOND SHORTBREAD SHAMROCK COOKIES

Steps:

• Line cookie sheets with parchment paper or foil. With a mixer, beat butter on high for 3 minutes or until very soft and light in color. Add grated almond paste and sugar, mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until just combined. Spoon 1/2 of dough onto a 15-inch long piece of wax paper. With hands, press dough out to 1/4-inch thickness. Top with wax paper. Lightly smooth top with rolling pin, keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough. Chill for 1 hour to firm.
• Preheat oven to 325°F shortly before removing dough from chilling in the fridge. Work with 1 piece of dough at a time, keeping other half chilled. Cut out the cookie sheets, shamrocks or other shapes. Place on cookie sheets 2-inches apart, dipping cutters in flour if sticking. Repeat until dough is used. Keep unbaked cookies chilled till ready to bake.
• Bake plain or brush tops with milk and sprinkle with colored sugar. Bake for 12 to 14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks. Store in air tight containers with parchment paper between layers.

SHAMROCK COOKIES

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.

FABULOUS SHAMROCK SUGAR COOKIES

Steps:

• Mix flour, baking soda, cream of tartar and nutmeg; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
• Preheat oven to 375°F Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
• Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• For the Icing, mix green food color and milk. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
• To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.
• I like the 3 decorations styles:
• 1- cover the whole top surface in green icing.
• 2 - cover the whole top surface in white icing then pipe green as an outline.
• 3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour).

SHAMROCK COOKIES AND RAINBOW DIP

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.