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 SUGAR COOKIES
Adorable shamrock sugar cookies are the perfect addition to your St. Patrick's Day party.
Provided by Leah Maroney
Categories Dessert
Time 1h25m
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Add the softened butter, sugar, orange peel, and vanilla extract to the bowl of a stand mixer. You can also use a regular medium-sized bowl and a hand mixer . Blend until the ingredients are creamed together.
- Add the egg and beat until light and fluffy.
- Add the milk to the mixture and blend again. Scrape down the sides of the bowl as needed.
- Sift together the dry ingredients and gradually add them to the creamed mixture. After the dough is combined, divide it in half, wrap in plastic wrap and chill for at least one hour.
- Preheat the oven to 375 F.
- Place the dough on a lightly floured surface and roll out to about 1/8-inch thick.
- Cut out the dough using the shamrock cookie cutter. If you are making the coins, we recommend using a small round cookie cutter. Add the cookies to a greased or parchment-lined cookie sheet.
- Bake for about 6 to 8 minutes or until set. Keep a careful eye on them while baking so they do not get over-baked. You don't want them to brown.
- Roll out dough scraps into another sheet and repeat cutting out the shapes.
- Allow the cookies to cool slightly on the cookie sheets and then transfer them to a cooling rack to finish cooling.
- While the cookies are cooling, prepare the royal icing . Beat together the powdered sugar, meringue powder, and milk until completely combined. Separate the icing into three bowls.
- In one bowl, add 2 tablespoons of powdered sugar. This will be the icing for edging the cookies. Place the icing in a piping bag with a small hole attachment.
- In the second bowl add the green food coloring and mix until completely combined. Place the icing in a piping bag with a larger hole opening attachment.
- In the third bowl add yellow food coloring. Add the icing to a third piping bag with a smaller opening.
- Edge all of the cookies with the white icing. Flood each cookie with the green icing, using a toothpick to help spread the icing to the edges. Flood the coins with the yellow icing.
- Allow the cookies to completely dry -- it should take 1 to 2 hours. Use the edging icing to add designs to the tops of the cookies and to attach edible pearls and sprinkles to the cookies.
- You can also thicken the rest of the green and yellow food coloring with more powdered sugar and use that icing to decorate the cookies as well. Allow them to dry and then serve!
Nutrition Facts : Calories 318 kcal, Carbohydrate 53 g, Cholesterol 43 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 197 mg, Sugar 36 g, Fat 11 g, ServingSize 2 dozen cookies (serves 12), UnsaturatedFat 0 g
SHAMROCK SANDWICH BUTTER COOKIES
This Shamrock cookie is a crisp cookie and very sweet. They can be made as sandwich cookies or as single cut outs. Mint Chocolate Ganache is a great filling for a sandwich cookie. Recipe is best when using pure butter and not margarine.
Provided by Liz Bushong
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line baking sheets with parchment paper.
- Cream butter, sugar, extract, gelatin powder and egg in large mixing bowl on medium speed.
- Lower speed gradually add flour.
- Beat until mixture leaves the sides of the bowl.
- On a floured surface, roll dough into 1/8 inch thickness.
- Using floured shamrock cookie cutter cut out cookies.
- Place on parchment lined baking sheet and bake at 350 for 9-11 minutes.
- Cool cookies before frosting- cookies will be hard.
- In microwave safe bowl, microwave cream for 40 seconds on high until very hot, not boiling.
- Add chocolate morsels to warm cream.
- Stir to combine, mixture will be runny at first, keep stirring until thickened.
- Mixture will be soft and glossy.
- Allow ganache to firm slightly.
- Add shaved Andes Mints to mixture to flavor or use 1/ 4 teaspoon mint extract. Stir to blend in flavor.
- When chocolate is thickened, spread on one side of cookie, add remaining cookie to make a sandwich.
IRISH SHAMROCK COOKIES
These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com
Provided by MBMCD
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.5 g, Cholesterol 71.7 mg, Fat 16.8 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 868.9 mg, Sugar 15 g
SHAMROCK SANDWICH COOKIES
Recipe adapted from Annie's Eats.These are technically Shamrock Green Velvet Whoopie Pies... Note: To do the shapes, find the shape you want and trace it onto parchment paper with a Sharpie or pencil. When you draw the shapes out remember that you will want to pipe inside the lines as the cookies will spread a little. Also, you want a shape that isn't too detailed. Because of how the cookies spread, you have to over-exaggerate the detail when piping so it doesn't all just run together.
Provided by AZPARZYCH
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Line baking sheet with parchment paper, with pencil side down.
- Beat butter and sugar in mixing bowl on medium high speed until light and fluffy, about 2-3 minutes. Add egg and beat until well incorporated. Mix in vanilla and corn syrup and beat about 30 seconds more.
- Combine flour, cocoa, baking powder and salt in a small mixing bowl. Add 1/3 of the mix to the batter and beat on low speed until just incorporated. Add 1/2 of the buttermilk and beat until just incorporated. Repeat with another 1/3 of the flour mix and the rest of the buttermilk and finally the last 1/3 of the flour mix. Scrape sides of the bowl as needed. Finally add food coloring, start with about 1/2 and mix until the color is uniform but do not over beat.
- Transfer batter to a piping bag fitting with a large round tip and pipe onto parchment paper. Bake about 8 minutes until the cookies are set. Cool about 5 minutes on the pan and then transfer to a wire rack to cool completely.
- Beat cream cheese and butter on medium high speed until smooth and fluffy, about 3 minutes. Add in vanilla and beat about another minute. Add powdered sugar, 1 cup at a time beating on low until incorporated. Transfer to a piping bag and pipe onto back of 1/2 the cookies.
Nutrition Facts : Calories 438.1, Fat 19.8, SaturatedFat 11.8, Cholesterol 69.8, Sodium 150.2, Carbohydrate 62.2, Fiber 0.9, Sugar 44.1, Protein 4.5
ST. PATRICK'S SHAMROCK COOKIES
Make and share this St. Patrick's Shamrock Cookies recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 82.3, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 78.3, Carbohydrate 8.3, Fiber 0.2, Sugar 3, Protein 0.8
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