I'm not sure why St. Patrick's Day reads "green and minty baked goods" to me.
Maybe because mint is the only naturally green flavor I think I'd want in a cookie?
[OK, limes... but March is too chilly out for limes just yet]
I used my handy dandy cookie press to make the shamrock shape, but this recipe
will work for rolled cookies as well. Just chill the dough before rolling and cutting,
and reduce baking time so they don't get too brown on the edges.
2 sticks unsalted butter, room temp
1 cup granulated sugar
1 whole egg
1/2 teaspoon vanilla extract
2 teaspoons peppermint extract
green food coloring
2 1/2 cups all purpose flour
Cream butter and sugar, then add egg and extracts [and food coloring!].
Add flour and shape dough into shamrocks using cookie press or cutters.
Bake at 375 F until edges just turn golden, about 10 minutes.
Let cool completely, then decorate with a touch of cookie icing [easy button].
Having a few extra decorative shamrocks on hand never hurts either.
I used both green and white icings for a little variety. I love how they turned out!
The leaves look like tiny little hearts...
And the small bit of vanilla icing helps balance the mint flavor...
so it's more like eating a cookie, not a breath mint!
And if mint just isn't your thing, I understand.
Check out the Irish Car Bomb Brownie Bites I made last year.
[Chocolate + Guinness with a Baileys + Jameson glaze is pretty much everyone's thing.]