Shamrock St Patrick's Day cookies are cut-out sugar cookies in the shape of shamrocks. They are dipped in chocolate and garnished with green sprinkles!
1cup(two sticks or 226 grams) unsalted butter, room temperature
1 ½cup(165 grams) confectioners' sugar
1large egg
2teaspoonsvanilla extract , (or almond if preferred)
1cup(170 g) semisweet chocolate chips
1tablespoonshortening
¼cupgreen sprinkles
Instructions
Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter and confectioners' sugar. Add the egg and vanilla, and beat until thoroughly incorporated. Scrape down sides as necessary.
With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched it, it has a little give, but does not stick to fingers.
Flour the work surface and roll dough to about 1/4 inch thick, using flour for dusting as necessary. Use a shamrock cookie cutter to cut out cookies. Place cookies on prepared baking sheet and bake for 7 to 8 minutes, or until the edges start to turn golden. Transfer cookies to a wire rack to cool completely. Gather up scraps and reroll dough. Repeat until no dough remains.
In a double boiler (or a makeshift one), melt chocolate with shortening (see tips for melting chocolate here). Dip half of the cookie in the chocolate and place on a wire rack set over a cookie sheet (to catch the drips and sprinkles). Immediately add the green sprinkles on the chocolate. Wait for chocolate to set and then enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week.