Shamrock Cookies #2

By carvalhohm

Ingredients

• 3/4 cup butter (1-1/2 sticks)
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1/4 teaspoon peppermint extract or vanilla
• Few drops green food coloring
• 2 cups all-purpose flour
• Green colored sugar

Details

Servings 32
Preparation time 25mins
Cooking time 153mins
Adapted from recipe.com

Preparation

Step 1

1. In large mixer bowl beat butter with electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.

2. Add egg, peppermint extract or vanilla, and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into roll about 1" thick and about 8" long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hrs. or up to 1 week.

5. Unwrap rolls. Slice crosswise so slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in shamrock shape on ungreased cookie sheet. Cut stem from fourth slice and attach to shamrock (save rest of this slice for cutting other shamrock stems). Gently push slices together so each leaflet curves in slightly.

6. Bake in 350 degree oven about 8 minutes or until edges are light brown. With pancake turner lift cookies onto cooling rack to cool.

Make-Ahead Tip:
Store baked cookies in tightly covered container at room temperature up to 3 days. Or, store baked cookies in freezer container in freezer up to 2 weeks.

Per Serving: cal. (kcal) 87, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 3, carb. (g) 10, fiber (g) 0, pro. (g) 1