Shamrock Cookies

Come March, these little green shamrocks are a fun way to get the kids into the kitchen. The dough is a simple mint shortbread, made with a mix of butter for flavor and shortening to help the cookies hold their crisp shape in the oven.

A teaspoon of mint extract gives them that cool, sweet finish, and a few drops of green food coloring make them properly festive.

Shaping is the fun part. Roll three tiny balls, just a quarter teaspoon each, press them together with a fingertip into the three lobes of a shamrock, then add a small stem.

One real piece of advice straight from the directions: build each cookie one at a time. Those tiny dough balls dry out fast, and dry dough cracks the moment you press it. A sprinkle of green decorating sugar before baking seals the deal.

Kitchen Tips

• Shape one cookie at a time. Balls left sitting will dry out and crack when you flatten them.
• Do not overbake. These should stay pale rather than brown, to keep the tender shortbread bite and a bright green color.
• If you use self-rising flour, skip the added salt so the cookies do not turn out salty.

Variations

• Swap the mint extract for vanilla or almond if mint is not your thing.
• Tint the dough, skip the hand-shaping, and just roll and cut with a shamrock cookie cutter for speed.
• Drizzle the cooled cookies with white chocolate for a dressier finish.