Green and Chocolate Mint Shamrocks for St. Patty's Day!

 

I love to make cut out cookies, but had not made any in awhile, so I made shamrocks for St. Patty's Day. I always use my BFF' Barb's Roll out Cookie Recipe.  We started making cookies together, when our kids were toddlers, over 30+ yrs' ago.  Of course we did most of the work with the cookies, but the kids had so much fun frosting them, of course. This is the same recipe that I made cookies with my Granddaughter, when she was 18 mos. old, and we have made many batches of cut out cookies since then.

When I was making my cutout shamrock cookies I decided to glaze some with green, and some with chocolate.  I added mint extract to the chocolate.  After I was done glazing them, I made a few "sandwich" cookies.  I added more powdered sugar to the glaze, and frosted between the shamrocks, and put them together, adding green sprinkles, of course..  They turned out very well, don't you think?

Here is the heirloom recipe. It's easy to make and one batch makes about 20 cookies, depending on the size of your cookies.this recipe can easily be doubled.  You can make the dough ahead of time and refrigerate for a day, or can also be frozen,  Do you like your cutout cookies soft or crispy? If you want them soft, store them in Tupperware, crispy, store them in a tin.

Barb's Roll Out Cookies  400 degrees oven

1 3/4 c. AP flour
1/2 tsp. baking powder
1/4 tsp salt
1/2 c butter, room temp
3/4 c sugar
1 beaten egg
1 tsp vanilla

 Preparation

• Combine  flour, baking powder, and salt in bowl.
• In large bowl combine butter, sugar, egg, and  vanilla.  Beat with mixer at medium speed,  until creamy.  Lower speed and gradually add in flour mixture, until well mixed.
• Divide dough in half and shape each half into a ball.  Flatten  to 1/2 ". Wrap each half in plastic wrap and refrigerate at least 2 hours or longer.
• Heat oven to 400 degrees. roll out dough, one half at a time, on lightly floured surface to 1/8" thickness. Keep remaining dough refrigerated.
• Cut  outwith desired cookie cutters.  Place on ungreased cookie sheet, one inch apart.  Bake 6-8 minutes, until edges are lightly brown.  Cool 1 minute on cookie sheet.  Remove to rack to cool completely.

Green Glaze
1 cup powdered sugar
1/4 c milk
green food coloring

Combine powdered sugar and milk, until dripping from spoon consistency.  Add food coloring until desired color.. Glaze cookies and add sprinkles.  Dry on rack.

Chocolate Mint Glaze

1 c powdered sugar
1/4 c cocoa
1/4 c milk
1/4 tsp peppermint extract

Combine powdered sugar and cocoa, until combined.  Stir in milk and peppermint extract to desired consistency
Glaze cookies and add sprinkles.

Ff you want to make the "sandwich" cookies, add  more powdered sugar to glaze, until spreadable. Spread on individual cookies, and put on rack to set frosting.

  l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #108
 Stop by and say Hi to Brandie!