Shamrock and Gold Coin Cookies

Shamrock and Gold Coin Cookies Recipe
You'll luck out making these charming St. Patrick's Day cookies because all the ingredients are pantry staples. Let your little lepricons help decorate with green icing or sprinkles.

Yield:

3 dozen cookies

Nutritional Information

Calories 86
Fat 5 g
Satfat 3 g
Protein 1 g
Carbohydrate 9 g
Fiber 0 g
Cholesterol 14 mg
Sodium 33 mg

Ingredients

2 sticks unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
Fine green sugar sprinkles
Yellow-gold coarse sugar

Preparation

Preheat oven to 325°. Combine butter, sugar, vanilla and salt, and beat with electric mixer on medium until blended. Add flour; mix on low until incorporated. Shape dough into a disk and wrap in wax paper. Chill for 2 hours.

Soften dough at room temperature. Place oven racks in upper and lower thirds of oven.

Halve dough. Roll to 1/4 inch thick and cut out shamrock shapes; save scraps. Repeat. Place cookies on two parchment-paper-lined baking sheets. Bake for 20 minutes (switch oven racks and turn pans halfway through cooking) until lightly golden. Remove; top with sprinkles. Transfer to cooling rack.

Mold scraps into 1-inch balls; roll balls in sugar. Arrange 2 inches apart on baking sheet; flatten to 1/4 inch thick with bottom of a glass. Bake for 20 minutes on top rack. Transfer to cooling rack.

March 2005
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