Eating of the green
Shamrock cookies bring buttery goodness to celebration
Buttery shortbread cookies are one of the most popular Irish/Scottish treats. They are simple to make and offer a tender texture and rich flavor. I found a recipe for Shamrock Cookies that sounded great, except I didn’t want to ruin the rich buttery flavor by adding the suggested peppermint extract.
I substituted that with 1/4 teaspoon vanilla and 1/4 teaspoon almond extracts for an extra decadent taste. The shapes were fun to make by hand, but if you have a clover cookie cutter, then you may use that. The chilled dough easily cuts into thin coin shapes once you shape it into a log and let the dough chill for at least two hours.
Then just slice the “dough log” until you have about 23 different clover halves. Save the rest for stems. Next, I placed the middle clover first, then added the other two over the top and saved the stems for last. It’s fun to shape the individual clover leaves by hand. After all, in the real world, no two are alike.
Shamrock Cookies
1 1/2 sticks butter, at room temperature
2/3 cups sugar
1/4 teaspoon salt
1 egg, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour
Green cookie icing
Green sugar
Beat butter in a large mixer bowl at medium speed until softened, about 40 seconds. Add sugar and salt; beat until fluffy.
Preheat oven to 350 degrees.
Add egg and extracts. Mix well. With mixer on low speed, gradually add flour to butter mixture and beat well.
Shape dough into a roll about 1 inch thick. Wrap in plastic and let chill at least 2 hours.
Unwrap rolls. Slice into 1/4-inch pieces. Take three sliced and shape into clovers. Add stems in middle. Pinch in at edges to create shamrock shape.
Bake in 350-degree oven about 10 minutes or until edges or slightly brown. Transfer cookies with a spatula to cool on a wire rack. Ice and decorate as desired.
Servings: 15.
Shamrock cookies blend in with real clover
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