DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, extract and food coloring. Combine flour and salt; gradually add to the creamed mixture and mix well.
    Shape into three 8-in. logs; roll in colored sugar. Wrap each in plastic wrap; refrigerate for 2 hours or until firm.
    Unwrap and cut into 1/4-in. slices. To form shamrocks, place three slices with sides touching 1 in. apart on ungreased baking sheets. Use a portion of another slice for stem.
    Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.