Fun cookies to make for St. Patrick's Day--or any day. Kids like the color o-green, sparkle o-green sugar, and flavor o-mint.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
8 mins at 350° per batch
Servings:
32
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Ingredients

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Directions

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  • In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.

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  • Add the egg, peppermint extract or vanilla, and a few drops of green food coloring. Beat mixture well.

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  • With mixer on low speed gradually add flour to butter mixture and beat well.

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  • Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

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  • Unwrap rolls. Slice crosswise so the slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

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  • Bake in a 350 degree F oven about 8 minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

Tips

Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or, store the baked cookies in a freezer container in the freezer up to 2 weeks.

Nutrition Facts

87 calories; total fat 5g; saturated fat 3g; cholesterol 19mg; sodium 67mg; carbohydrates 10g; fiberg; protein 1g; vitamin a 52RE; vitamin c 2mg; calciummg; ironmg.

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