Lucky Leprechaun Cookies Recipe

Lucky Leprechaun Cookies Recipe


Gingerbread Biscotti

I serve this biscotti at my tea parlor and explain to guests that "dunking" is quite appropriate. Friends love it... View this recipe »

Lucky Leprechaun Cookies

SERVINGS: 20-40

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients:

  • 1-1/2 cups butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 3 to 4 cups Royal Icing (recipe also found in Recipe Finder)
  • Assorted paste food coloring
  • Green shimmer dust or edible glitter, optional
  • Green shamrock sprinkles, optional
  • Miniature semisweet chocolate chips

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.
    On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape.
    For each hat, cut a 1-1/2-in. square and a 1-3/4-in. x 1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads.
    Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before carefully removing to wire racks to cool completely.
    Tint small amounts of Royal Icing red, yellow and black. Leave a small amount plain. Tint remaining icing green and orange. Frost leprechauns; decorate with shimmer dust and shamrock sprinkles if desired. For eyes, attach miniature chocolate chips with plain frosting. Yield: about 3 dozen.

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