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Shamrock Cookies

 Shamrock Cookies
A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these cookies are especially yummy with cocoa or chocolate milk. —Edna Hoffman, Hebron, Indiana
18 ServingsPrep: 25 min. + chilling Bake: 10 min.


  • 1 cup shortening
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon peppermint extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Green paste food coloring
  • Green colored sugar, optional


  • 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 on ungreased baking sheets. Sprinkle with colored sugar if
  • desired.
  • Bake at 375° for 10-12 minutes or until edges are lightly
  • browned. Cool for 1 minute before removing to wire racks. Yield: 3
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 192 calories, 11 g fat (3 g saturated fat), 12 mg cholesterol, 135 mg sodium,

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Shamrock Cookies (continued)

Nutritional Facts: 20 g carbohydrate, trace fiber, 2 g protein.