Best Shamrock Shortbread Cookies Recipes

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.

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.