Shamrock Mint Cookies Recipe

4 1 1
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Shamrock Mint Cookies Recipe

Read Reviews
4 1 1
Publisher Photo
My kids have fun helping me make these cute cookies. Although these festive morsels are really meant for St. Patrick's Day, my family requests them year-round.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 3/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • Green food coloring
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Green colored sugar

Directions

In a large 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.
Originally published as Shamrock Cookies in Best of Country Cookies 1999, p70

Nutritional Facts

2 each: 181 calories, 10g fat (6g saturated fat), 39mg cholesterol, 136mg sodium, 22g carbohydrate (9g sugars, 0 fiber), 2g protein.

  • 3/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • Green food coloring
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Green colored sugar
  1. In a large 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.
  2. Shape into three 8-in. logs; roll in colored sugar. Wrap each in plastic wrap; refrigerate for 2 hours or until firm.
  3. 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.
  4. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Shamrock Cookies in Best of Country Cookies 1999, p70

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MY REVIEW
cynthiaelliott User ID: 1867504 44037
Reviewed Apr. 3, 2010

"These cookies were as much fun to make as they were to eat. It was a different twist than shortbread cutouts, but still had shamrocks for St. Patrick's Day."

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