Saturday, March 12, 2011

Shamrock Sugar Cookies Recipe

Shamrock Sugar Cookies with Green Sprinkles
Although my husband gladly prepares our St. Patrick's Day feast including Glazed Corned Beef, boiled cabbage and potatoes, and Irish Soda Bread, he always designates me as the chief pastry chef for this meal.  I've often thought of making a trifle for dessert, but instead go for something green.  I've prepared chocolate cupcakes with green icing, Pistachio Bundt Cake, and Grasshopper Pie.  Last year I made a batch of my tried and true sugar cookie dough and turned them into little shamrocks with green sprinkles.  So cliche, yet so yummy!

My favorite Leprechaun!
As I shared over at Love Feast Table during the Christmas season, my sugar cookie recipe comes from Aunt Ethel.  Not my actual aunt, but a part of the family nonetheless. Aunt Ethel's cookies are present for most holidays and birthday celebrations in our home.  The dough is soft and pliable and results in a delicate cakey cookie that begs to be cut into seasonal shapes and topped with sprinkles or decorated with icing.  So despite the fact that my Shamrock Sugar Cookies might not be Irish, they are a nice ending to our St. Patrick's Day feast.  Happy St. Patrick's Day!

Aunt Ethel's Sugar Cookies Recipe
     adapted from Betty Crocker’s Cooky Book  (copyright 1977)

1/2 cup unsalted butter, softened
1/4 cup shortening
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
  1. Cream the butter, shortening, sugar, eggs, and vanilla thoroughly.
  2. Whisk the flour, baking powder, and salt together.
  3. Blend butter mixture and flour mixture together.
  4. Divide dough into 2 discs.  Cover each with plastic wrap and chill for at least 1 hour or overnight.
  5. Heat oven to 400 degrees.
  6. Remove dough from refrigerator and allow to sit on the counter for 15-30 minutes, depending on the temperature of your kitchen.
  7. On a board that has been lightly floured with a mixture of flour and confectioner’s sugar, roll dough until it is 1/4 inch thick.  Cut with your favorite cookie cutter.
  8. Place on an ungreased baking sheet.  Top with colored sanding sugar, if desired.
  9. Bake 6 to 8 minutes, or until cookies are a delicate light golden color.
  10. Cool on a wire rack.  If desired, decorate with Easy Cream Icing.
Makes 3-4 dozen cookies, depending on the size of the cutter  


  1. I love this pic of your man! Can we borrow it and throw it up on ST. Patty's day? He's like a big leprechaun! If only we could share a Guinness with you all this week!
    Miss you guys!

  2. Sure, share away. That would be so sweet to toast with you on St. Patty's Day! Sometime in the future, I've not given up hope of our whole clan being together again. Love you guys!

  3. This one is going in my afterschool snack folder as well. I am loving all of your recipes, thanks for adding them to the party!

  4. Om my goodness, that picture is hilarious! Where did you find that shirt? My hubby and son would love it!

  5. I love the clover leaf shape of your cookies. I never thought of making that shape for my party cookies. Thanks for giving the idea and the recipe too.

  6. This is so simple. My students will surely love to make this in our homeroom class. I think frosting will be much fun to make for the toppings.

  7. I’m planning the St. Patrick’s Day party for my daughter’s class. I can’t wait to make the shamrock cookies..they will be a hit with the kids! I found some cello candy bags from Box and Wrap that have shamrocks on the bags….so cute. It’s the extra special touches that make the party great. Thanks so much for the recipe.

  8. These are great for St. Patty's Day. Thanks for sharing!