Shamrock Cookies

Total Time Prep: 25 min. + chilling Bake: 10 min./batch
Yield 3 dozen
Test Kitchen Approved
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

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

Directions

  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.
  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.
  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.

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
Recipe Creator

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