1 cup shortening
1 cup confectioners' sugar
1 large egg, room temperature
1 teaspoon peppermint extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Green paste food coloring
Shamrock Cookie Cutter
Green colored sugar, optional
1. Preheat oven to 375°. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar.
3. Bake until edges are lightly browned, 10 to 12 minutes. Cool for 1 minute before removing to wire racks.
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min.
YIELD: 3 dozen.
A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these shamrock cookies are especially yummy with cocoa or chocolate milk.
Nutrition Facts
1 cookie: 96 calories, 6g fat (1g saturated fat), 5mg cholesterol, 68mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.