It is that wonderful time of year when everyone lays claim to their Irish ancestry, whether it’s true or not, and as we await the arrival of spring, hues of green take over (especially here in St Paul)! St Patrick’s Day, a day to honor the Patron Saint of Ireland, is celebrated the world through with festivals, parades, dances, beer, food and all things green. Whether you are attending a St Paddy’s Day party and need to bring something to share, or just want to whip up something festive, nothing says “tradition” like the shamrock and today I am sharing with you my favorite shamrock sugar and mint cookie recipe!
Shamrock Sugar Cookies
Recipe courtesy of Betty Crocker
- 1 ½ cups powdered sugar
- 1cup salted butter, softened
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 egg
- 2 ½ cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Shamrock cookie cutter
- Cookie sheets
- Cooling racks
- Green food coloring (optional)
- Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.
- Heat oven to 375ºF and lightly grease your cookie sheets.
- Divide dough in half. Roll out each half to 1/4 inch thick on a lightly floured surface. Dip your cookie cutter into flour and cut out as many shamrocks as you can. Gently place them on your cookie sheet.
- Bake for 7 to 8 minutes or until the edges are light brown. Remove from the cookie sheet and let them cool completely on the wire racks.
Recipe adapted from Betty Crocker
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 ½ teaspoons mint extract
- 1 to 2 tablespoons milk
- In a medium bowl, mix powdered sugar and butter with an electric mixer on a low speed. Stir in the mint extract and 1 Tablespoon of the milk.
- Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. If the frosting is too thick beat in more milk a few drops at a time. If frosting becomes too thin just beat in a small amount of powdered sugar.
Spread your yummy frosting onto your completely cooled shamrock cookies and top with green sprinkles! If you want to make this recipe extra festive you could always add a few drops of green food coloring into either the cookie dough or the frosting. Store your cookies in an airtight container with a slice or two of bread, replace the bread once it dries out (the bread acts like a humidifier to keep your cookies from going stale). You can also wrap any extra cookies in aluminum foil and store in your freezer for up to six months! Wishing you and yours a happy and festive St Patrick’s Day!