Shamrock Cookies
Faith and begorra, they're good! Wonderful for parties or lunchboxes.
Ingredients
| 1 cup | 240 ml | shortening (half butter or margarine) |
| 2 tsp. | 10 ml | peppermint flavoring |
| 1 cup | 240 ml | sifted confectioners' sugar |
| 2.5 cups | 600 ml | Gold Medal Flour |
| 1 | egg | |
| 1 tsp. | 5 ml | salt |
| 1.5 tsp. | 7.5 ml | green food coloring |
Instructions
Heat oven to 375° (quick mod.). Mix shortening, sugar, egg, and flavoring thoroughly. Measure flour by dipping method (p. 5) or by sifting. Stir in flour, salt, and food coloring. To shape shamrocks, roll 3 small balls (¼ tsp. dough each); flatten together with fingertip into shamrock shape; shape stem and attach. Sprinkle with green decorators' sugar. Complete cookies one at a time or the tiny balls may become dry and crack when pressed. Bake about 9 min. Makes 9 doz. cookies.
Note: If you use Gold Medal Self-Rising Flour, omit salt.
GOOD LUCK COOKIES Make Shamrock Cookies (above)—except make 4 small balls for each cooky; shape them into four-leaf clovers.
SHAMROCK CUT-OUTS Follow directions for a favorite sugar cooky dough recipe, such as Mary's Sugar Cookies (p. 18); cut out using club cutter. Bake and frost with green-tinted icing.