Best St Patricks 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.

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.

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.