Shamrock Cut Out Cookies

Shamrock Cut Outs

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Shamrock Cut Out Cookies

On St. Patrick’s Day everyone is Irish! These cookies are so cute they just might bring you a wee bit o’ luck!

INGREDIENTS

1 Cup Softened Butter

3 Ounces Softened Cream Cheese

¾ Cup Sugar

1 Large Egg

1 ½ Teaspoon Vanilla Extract

3 Cups Unbleached Flour

Frosting:

2 ½ Cups Powdered Sugar

2 Tablespoons Water

1 Tablespoon Softened Butter

1 Tablespoon Light Corn Syrup

½ Teaspoon Vanilla Extract

2 Drops Green Food Coloring

In a large size bowl combine the butter, cream cheese, sugar, egg and vanilla. Beat at a medium speed for 2 minutes until creamy. Scrape the bowl often. Reduce the mixer speed to low and add the flour. Beat for 1 minute. Divide the dough in half and wrap each in plastic wrap and flatten slightly. Refrigerate for at least 2 hours because you want the dough to be firm. Preheat your oven to 375° F. Remove the dough from the fridge. Roll out the dough on a lightly floured surface one half at a time. Keep the remaining dough in the fridge. Roll out to ¼ inch thickness. Cut with a 2 ½ inch shamrock cookie cutter. Place 1 inch apart onto a parchment paper lined cookie sheet. Bake for 8 minutes or until the edges are very lightly browned. Remove from the oven and cool completely on wire racks. When cool frost. Makes 3 ½ dozen cookies.

Frosting: In a small size bowl combine the powdered sugar, water, 1 tablespoon butter, corn syrup and vanilla. Beat at a medium speed until the powdered sugar is moistened. Continue beating until the mixture is smooth. Add additional water if you need to. Tint with the food coloring and beat for 30 seconds. Frost the cooled cookies.

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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