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 BISCUITS
Make and share this Shamrock Biscuits recipe from Food.com.
Provided by SaNdRa
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
- Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
- Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
- The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
- ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.
Nutrition Facts : Calories 96, Fat 4, SaturatedFat 1, Sodium 330, Carbohydrate 12.8, Fiber 0.4, Sugar 2.2, Protein 2.2
SHAMROCK SHAKE SHORTBREAD COOKIES
Delicious green cookies inspired by none other than the famous McD's Shamrock Shake. We're talking buttery green-hued shortbread flavored with vanilla and mint. Atop the cookie lies the best part - the minty buttercream, liberally flavored with vanilla and mint. And then naturally, a maraschino cherry on top.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 17
Steps:
- In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, vanilla extract, mint extract, salt, and green food coloring on medium speed. Beat until smooth and well blended.
- Turn the power to low and mix in the flour just until the dough comes together.
- Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour.
- Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.
- Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.
- Refrigerate for 1 to 1 1/2 hours, until firm.
- Preheat oven to 325 degrees Fahrenheit.
- Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick. If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again.
- Lay about one inch apart on an ungreased cookie sheet.
- Bake for 15 - 20 minutes, until the edges begin to turn brown.
- Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds.
- Turn the mixer speed to low and slowly pour in the powdered sugar. Once the powdered sugar is incorporated, mix on medium for about 30 seconds.
- Add the vanilla extract, peppermint extract and pinch of salt. Mix for another 30 seconds.
- Add the heavy whipping cream and beat on medium until light and white, about three minutes.
- Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.
- Squeeze the icing onto the cooled shortbread. I start with the outer circle and end at the top.
- Top each cookie with a half drained maraschino cherry.
- Cookies keep in an airtight container at room temperature for three or four days.
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