Shamrock Kiss Cookies Food

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.

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Steps:

• 1 Mix flour, baking soda, cream of tartar and nutmeg. Set aside. 2 Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. 3 Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm. 4 Preheat oven to 375°F. 5 Roll out dough on lightly floured surface (see Test Kitchen Tip) to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets. 6 Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. 7 For the Icing, mix green food color and milk in small bowl. 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. 8 TEST KITCHEN TIP: Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.

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.

SHAMROCK SUGAR COOKIES

Steps:

• For the Cookies, 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 (see Test Kitchen Tip) 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 in small bowl. 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.

SHAMROCK KISS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Combine cookie mix and cocoa in large bowl and mix well.
• Add oil, eggs, and water Mix with fork or spoon until well blended (dough will clump together and be easy to handle) Shape dough into balls, using about 1 level measuring teaspoon of dough for each ball Cluster 4 balls together on ungreased cookie sheet to form Shamrock Flatten each"leaf" just slightly For stem, shape 1 ball into pencil shape and tuck stem under bottom of Shamrock leaves Bake 7-8 minutes or until set After cooling slightly remove cookies to wire rack and cool completely.
• Shamrock Frosting Combine softened butter, powdered sugar, hot milk or cream, vanilla, and food coloring.
• Mix until smooth.
• Outline shamrock and stem with Shamrock Frosting Place small amount of frosting in center of cookie Press mini kiss in center of frosting.

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.