Use your heart-shaped cookie cutter to make Shamrock
Cookies for St. Patricks Day!
Ingredients: Shamrock Cookie Recipe
(For 2 Dozen Large Cookies)
1/2 cup shortening
1/2 cup butter or margarine
2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
5 cups ﬂour Shamrock Icing
3 cups of powdered sugar
1/4 cup soft butter or margarine
5 or 6 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon vanilla
10 drops green food coloring
Cream shortening and sugar together. Beat in eggs. Stir in milk, vanilla and salt. Mix in ﬂour. Work the dough with your hands for a minute .
Roll out the dough to 1/8 inch
thick. Use ﬂour as needed to roll out the cookies.
For each shamrock, you will need
4 heart-shaped cookies. Place one
heart on an ungreased cookie sheet,
then put one heart on each side
at a 90-degree angle so the tips at
the bottom are overlapping. Gently
press the cookies together where
they overlap. Take a lump of dough
the size of a small walnut. Roll into
a rope. Press 1\2 inch of the rope
onto the bottom of the shamrock.
Shape the remaining rope into a
stem and ﬂatten gently, like photo.
(Four or ﬁve shamrocks will ﬁt on
each cookie sheet.)
Bake in a 350° oven for 12 minutes,
or until golden brown. Immediately
remove the cookies from the cookie sheet and allow to cool.
When the cookies are cooled frost
with shamrock icing. For added
decoration, use cookie sprinkles, if
Measure the powdered sugar into a
mixing bowl. Work the butter/margarine into the dry powdered sugar
with a mixing spoon. Add salt and
vanilla. Add the milk 1 tablespoon
at a time and mix thoroughly after each addition. When the icing
is ﬁ nished, add the food coloring
and mix thoroughly. The cookies
are now ready to be iced. Be as creative as you like!