Since yesterday was St. Patrick’s Day, I decided to break the normal “just wear green and eat corned beef and cabbage on St. Patty’s Day” tradition and make these cute little shortbread shamrocks!
P.S. Yes, we did wear green, and yes we did eat corned beef and cabbage for dinner. I didn’t say we totally ditched those traditions!:)
To make the cookies look like 4-leafed clovers, I used this cloud cookie-cutter and the stem of the Christmas tree. Then, I just pressed the stem cut-out onto the cloud and wah-la…I had a St. Patty’s Day shamrock! You can make these anytime of year, though, with any cookie cutter you’d like.
Shortbread Shamrocks (Ina Garten)
- 3 sticks butter, softened (Yes, I know that’s a lot, but the recipe makes between 36-48 shamrocks, so you get a lot from it!)
- 1 c sugar
- 1 tsp. vanilla extract
- 3 1/2 c flour
- 1/4 tsp. salt
Start by creaming together the butter and sugar in a stand mixer with the paddle attachment. Just mix it until it comes together. Then, add the vanilla.
Sift together the flour and salt, and add to the to butter mixture. Dump it onto a clean, lightly floured work surface, and shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
When it’s finished chilling, roll it out to about a 1/2 in thickness.
Stamp out the cookies with your cookie cutter. (You can see where I stamped out the Christmas tree stems around the edges!)
Place on an ungreased cookie sheet and sprinkle with green sprinkles. Bake at 350 degrees for 17-18 minutes, or until the edges just start to brown. Cool on a rack, then snack on them as you chase down the pot of gold at the end of a rainbow!