Shamrock Cookies
Yield
2 dozenPrep
15 minCook
9 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
butter
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
mint extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
butter
|
|
| 237 | ml |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
mint extract
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Mix all together then add food coloring and mix well.
Roll 3 small balls of ¼ teaspoon dough; flatten 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 minutes.
Note.
If using self rising flour, omit salt.
