Shamrock Sandwich 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.

SHAMROCK SANDWICH BUTTER COOKIES

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.

SHAMROCK SANDWICHES

Steps:

• In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. , Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.

MINTY ICE CREAM SHAMROCKS

Steps:

• In a small bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic and refrigerate for 1 hour or until firm. , Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired. , Bake until set, 7-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely. , Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Arrange in a freezer container; freeze overnight. May be frozen for up to 2 months.

SHAMROCK SANDWICH COOKIES

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.

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.

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.