Best 2 Shamrock Shortbread Cookies Recipes
Are you looking for a fun and festive way to celebrate St. Patrick's Day? Look no further than shamrock shortbread cookies! These delicious and easy-to-make cookies are the perfect treat for any occasion. With their bright green color and shamrock shape, they're sure to bring a smile to your face and get you in the holiday spirit. In this article, we'll provide you with the best recipe for shamrock shortbread cookies, along with step-by-step instructions and helpful tips to ensure that your cookies turn out perfectly. So gather your ingredients, preheat your oven, and let's get started on creating these delightful treats!
Check out the recipes below so you can choose the best recipe for yourself!
SHAMROCK SHAKE SHORTBREAD COOKIES
Delicious green cookies inspired by none other than the famous McD's Shamrock Shake. We're talking buttery green-hued shortbread flavored with vanilla and mint. Atop the cookie lies the best part - the minty buttercream, liberally flavored with vanilla and mint. And then naturally, a maraschino cherry on top.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 17
Steps:
- In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, vanilla extract, mint extract, salt, and green food coloring on medium speed. Beat until smooth and well blended.
- Turn the power to low and mix in the flour just until the dough comes together.
- Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour.
- Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.
- Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.
- Refrigerate for 1 to 1 1/2 hours, until firm.
- Preheat oven to 325 degrees Fahrenheit.
- Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick. If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again.
- Lay about one inch apart on an ungreased cookie sheet.
- Bake for 15 - 20 minutes, until the edges begin to turn brown.
- Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds.
- Turn the mixer speed to low and slowly pour in the powdered sugar. Once the powdered sugar is incorporated, mix on medium for about 30 seconds.
- Add the vanilla extract, peppermint extract and pinch of salt. Mix for another 30 seconds.
- Add the heavy whipping cream and beat on medium until light and white, about three minutes.
- Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.
- Squeeze the icing onto the cooled shortbread. I start with the outer circle and end at the top.
- Top each cookie with a half drained maraschino cherry.
- Cookies keep in an airtight container at room temperature for three or four days.
SHAMROCK SHORTBREAD COOKIES
You'll feel as lucky as a Leprechaun when you bake up a batch of these shamrock-shaped butter cookies. Our recipe for Shamrock Shortbread is sure to be as welcome as a pot of gold at the end of a rainbow. **This recipe comes from Mr. Food.
Provided by penny jordan
Categories Cookies
Time 2h30m
Number Of Ingredients 5
Steps:
- 1. PREHEAT: Oven to 350 degrees F.
- 2. IN: A large bowl, with an electric beater on medium speed, cream butter and sugar. ADD eggs and vanilla; beat 1 to 2 minutes, until light and fluffy.
- 3. GRADUALLY: Add flour and beat 2 minutes, or until well blended. FORM dough into 2 balls; cover and chill at least 2 hours.
- 4. ON: A lightly floured work surface, using a rolling pin, roll 1 ball of dough to 1/4-inch thickness. USING cookie cutters or a knife, cut into St. Patrick's Day or other desired shapes. PLACE shapes 1 inch apart on ungreased baking sheets. REPEAT with remaining ball of dough.
- 5. BAKE: 10 to 12 minutes, or until golden around edges. REMOVE to a wire rack to cool completely. ***ENJOY these plain or sprinkle with colored sugar or sprinkles before baking. You can also frost and decorate the cookies once they've cooled. Do your own thing!***
Tips:
- Use unsalted butter for a more consistent flavor.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture.
- Be sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the cookies from spreading too much in the oven.
- If you don't have a shamrock cookie cutter, you can use a knife to cut out any shape you like.
- Be sure to preheat your oven before baking the cookies. This will help them bake evenly.
- Keep an eye on the cookies while they are baking. They should be golden brown around the edges when they are done.
- Let the cookies cool completely before frosting them.
- If you are using a store-bought frosting, be sure to let it come to room temperature before using it.
- You can decorate the cookies with sprinkles, edible glitter, or other decorations.
Conclusion:
Shamrock shortbread cookies are a delicious and festive treat that is perfect for St. Patrick's Day. They are easy to make and can be decorated in a variety of ways. These cookies are sure to be a hit with your family and friends.
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