Shamrock St. Patty’s

For this cookie, I was looking for something fun to do for St. Patrick’s Day. We all know to wear green and if not you get pinched. We also know that corned beef and cabbage is the honorary food of this day. But sweets, what about the sweets? I need sweets!! Ok, over my sugar high now. So with this past year I was at home with my kids and we were trying to think of something new to make. I decided sugar cookies because they are so versatile you can add to them almost anything and get a great result. Ok, added green food coloring, kids love it, our hands not so much. Then my daughter, Jasmine, came up with the idea of using cookie cutters. Brilliant, we found shamrock! Several batches later we found the perfect ratio of food coloring to dough and all the rest of the sugary goodies that kids love fell into place! Also knowing and always promoting that I am not a baker, makes me feel even more sugary and sweet inside about this recipe!


2.5 – 3 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks butter
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Leaf Green Coloring

Directions: Preheat oven to 350 degrees
1. Combine the flour and baking powder, set aside

2. Cream the sugar and butter

3. Add egg and extracts, mix well

4. Gradually add the flour mixture and beat until well combined

5. Divide dough in 4 parts {or leave all one color} gradually add coloring

6. Place in fridge about 30-60 minutes to make handling the dough easier

7. Roll out dough between 2 pieces of wax paper approximately 1/4″ thick, cut with a shamrock cookie cutter

8. Spray a cookie sheet with non-stick cooking spray

9. Place cookies on sheet and bake about 12-14 minutes or until firm to the touch, but still soft

10. Cool completely

11. Frost one side of cookie with frosting and put your favorite sprinkles on it, then top with another shamrock cookie and roll in more sprinkles!

12. Or if you don’t want the sandwich cookie, frost and sprinkle one cookie.







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