Shamrock Shortbread
From girlieerin 16 years ago
- 8-10 minutes to make
- Serves 25
I used an itty bitty shamrock cookie cutter to make cute shapes and drizzled the tops with green icing and sparkly sprinkles. In literally minutes you’ll have dozens of cookies to share with the little leprechauns in your life.
Ingredients
- Shamrock Shortbread (Inspired by the brown sugar Shortbread recipe originally published in the April 2007 issue of Everyday with Rachael Ray) shopping list
- 1 cup unsalted butter shopping list
- 1 cup flour shopping list
- 1/3 cup brown sugar shopping list
How to make it
- Preheat the oven to 350°. Using an electric mixer, combine the flour, butter and sugar. Press the dough into a ball and roll out on a lightly floured counter. Use cookie cutters to cut the dough into shapes. Place the cookies onto a well greased baking sheet or silpat.
- Bake until just slightly golden around the edges, 8-10 minutes. Note: Do not overcook or you’ll have mini shortbread hockey pucks. Let the shortbread cool and decorate as desired with your favorite icing and sugar sprinkles.
- Read more about this recipe at my food blog ErinCooks.com
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