Taste of Home
Shamrock Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
YIELD: 3 dozen.
A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these shamrock cookies are especially yummy with cocoa or chocolate milk. —Edna Hoffman, Hebron, Indiana
Ingredients
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1 cup shortening
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1 cup confectioners' sugar
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1 large egg, room temperature
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1 teaspoon peppermint extract
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2-1/2 cups all-purpose flour
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1 teaspoon salt
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Green paste food coloring
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Green colored sugar, optional
Directions
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1.
Preheat oven to 375°. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy, 3-4 minutes. 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.
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2.
On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place cutouts 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar.
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3.
Bake until edges are lightly browned, 10-12 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts
1 cookie: 96 calories, 6g fat (1g saturated fat), 5mg cholesterol, 68mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.
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