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Shamrock Cookies
Use your heart-shaped cookie cutter to make Shamrock
Cookies for St. Patrick's Day. Here's how:
Time needed from start to finish, including time to put
icing on the cookies, 2 to 2.5 hours.
Yield: 2 dozen large shamrock cookies
 Shamrock Cookie Recipe
1/2 cup shortening
1/2 cup butter or margarine
2 cups sugar
3 eggs
1/4 cup milk
1 teaspoon vanilla
1/2 teaspoon salt
5 cups flour
Cream shortening and sugar together. Beat in eggs. Stir
in milk, vanilla and salt. Mix in flour. Work the dough with your hands for a minute before rolling out.
Roll out the dough to 1/8 inch thick. Use flour as
needed to roll out the cookies.
For each shamrock, you will need 3 heart-shaped
cookies. Place one heart on an ungreased cookie sheet, then put one heart on each side at a 90-degree angle so
the tips at the bottom are overlapping. Gently press the cookies together where they overlap. Take a lump of
dough the size of a small walnut. Roll into a rope. Press one inch of the rope onto the bottom of the
shamrock. Shape the remaining rope into a stem and flatten gently. (Four or five shamrocks will fit on
each cookie sheet.)
Bake in a 350° oven for 12 minutes, or until golden brown. Immediately remove the cookies from the
cookie sheet and allow to cool.
When the cookies are cooled thoroughly, frost with
shamrock icing. For added decoration, use cookie sprinkles, if desired.
 Shamrock Icing
(makes enough to frost 2 dozen shamrock cookies)
3 cups of powdered sugar
1/4 cup soft butter or margarine
5 or 6 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon vanilla
10 drops green food coloring
Measure the powdered sugar into a mixing bowl. Work the
butter/margarine into the dry powdered sugar with a mixing spoon. Add salt and vanilla. Add the milk 1
tablespoon at a time and mix thoroughly after each addition. When the icing is finished, add the food
coloring and mix thoroughly.
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