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Shamrock St Patrick’s Day Cookies Recipe

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Celebrate St. Patrick’s Day with these festive Shamrock Cookies featuring a tender, buttery base, shaped perfectly with a shamrock cutter, and dipped in melty semisweet chocolate with a sprinkle of green for a fun and delicious holiday treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups (312 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup (two sticks or 226 grams) unsalted butter, room temperature
  • 1 1/2 cups (165 grams) confectioners’ sugar
  • 1 large egg
  • 2 teaspoons vanilla extract (or almond extract if preferred)

For Decoration

  • 1 cup (170 grams) semisweet chocolate chips
  • 1 tablespoon shortening
  • 1/4 cup green sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to incorporate the leavening evenly.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened unsalted butter and confectioners’ sugar until light and fluffy. Add the egg and vanilla extract, beating thoroughly until combined. Scrape down the bowl as needed.
  4. Combine Dry and Wet: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. The dough should mostly stick to the paddle and have a slight give when touched without sticking to your fingers.
  5. Roll and Cut Dough: Lightly flour a clean work surface and roll out the dough to about 1/4 inch thick, using additional flour to prevent sticking. Use a shamrock-shaped cookie cutter to cut out cookies, placing them on the prepared baking sheets.
  6. Bake the Cookies: Bake the cookies for 7 to 8 minutes or until the edges begin to turn a light golden color. Transfer the cookies to a wire rack to cool completely. Gather dough scraps, reroll, and repeat until all dough is used.
  7. Melt Chocolate: Using a double boiler (or a heatproof bowl set over simmering water), melt the semisweet chocolate chips with the shortening, stirring until smooth and glossy.
  8. Dip and Decorate: Dip half of each cooled cookie into the melted chocolate and place them back on the wire rack set over a cookie sheet to catch drips. Immediately sprinkle the green sprinkles onto the chocolate before it sets.
  9. Set and Serve: Allow the chocolate to set fully at room temperature. Once the chocolate is firm, enjoy your festive Shamrock St. Patrick’s Day Cookies!

Notes

  • Use room temperature butter for easier creaming with sugar.
  • You can substitute almond extract for vanilla for a different flavor twist.
  • Double boiler method helps prevent burning the chocolate while melting.
  • If you don’t have a shamrock cookie cutter, any small cookie cutter or knife can be used to create shapes.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://lauracooks.com/shamrock-st-patricks-day-cookies-recipe/