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.
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
How to Make It
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.
It's a pretty basic shortbread, not fantastic but certainly not bad. A bit plain and oily when you first take them out of the oven, but decent crumb. Good with coffee. I just halved the recipe and made circles, since I wasn't looking for much besides a basic recipe. So this delivered.
Made 19 shamrock cookies, no gold coins.
Chilled 30 minutes, halved dough, rolled and cut out cookies, chill again for at least 10 minutes on cookie sheet.( To prevent spreading ) Sprinkled on sugar before baking and baked only 10 minutes, just till you see a little golden on edges. Used butter flavored vanilla, so as too not darken the cookie with dark vanilla. Flavor was so Yummy, good crumb. A keeper recipe!
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