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
FABULOUS SHAMROCK SUGAR COOKIES
These are fantastic cookies to have for celebrating St. Patricks Day in style! If you don't have a shamrock cookie cutter then draw a shamrock onto a piece of thick card, cut out & use as a template. You can make these ahead of time & freeze (un-iced). Time to make doesn't include chilling time. The kids love to help out in the kitchen when we make these.
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 40-50 cookies
Number Of Ingredients 12
Steps:
- 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* 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. 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.
- I like the 3 decorations styles:
- 1- cover the whole top surface in green icing.
- 2 - cover the whole top surface in white icing then pipe green as an outline.
- 3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour).
Nutrition Facts : Calories 95.3, Fat 4.8, SaturatedFat 3, Cholesterol 17.5, Sodium 66.3, Carbohydrate 12, Fiber 0.2, Sugar 5.9, Protein 1
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
SHAMROCK SUGAR COOKIES
Make and share this Shamrock Sugar Cookies recipe from Food.com.
Provided by Moonlightlady
Categories Dessert
Time 15m
Yield 12-15 cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F
- Shape dough into 3/4 inch balls; place three together to form shamrock shape on ungreased baking sheet.
- Roll small amount of dough to form stem. Sprinkle with green sugar. Repeat with remaining dough.
- Bake for 9 to 11 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute, then remove and place on wire racks to cool completely before serving.
Nutrition Facts : Calories 185.4, Fat 8.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 179.5, Carbohydrate 25.1, Fiber 0.3, Sugar 9.2, Protein 1.8
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