St. Patty’s Shamrock Shortbread Cookies
Wednesday, March 13, 2013 at 4:00AM 
By Lori Powell
For One or Two Bites, a blog for singles and couples
St. Patty’s Day makes me think of all things Irish, such as corned beef and cabbage, champ and brown bread. But let’s not forget some sweet treats that are so simple and simply delicious.
A friend of mine, Carole E., who lives in the Hudson Valley, made batches of these cookies in the form of small heart shapes for Valentine’s Day. I was lucky enough to be able to get a couple sent my way…they are the BEST shortbread cookies I have ever tasted!
That says a lot, as I have had my fair share of shortbread cookies over the years. These have the best short-like texture with the perfect balance of sweet with a touch of salt. I only wished that I had more of them so I asked Carole for her recipe and, low and behold, she was gracious enough to pass it along to me and now to you…of course with appropriate credit to Carole.
Feel free to create your own holiday version of this cookie with your stash of cookie cutters residing in your kitchen and keep in mind that you cannot just eat one…they are just that good!!
Dipping and glazing: Try dipping the cookies in melted chocolate. Or brush the edges or tops with egg white and dip in colored sugar. Alternatively, make a simple glaze to dip or drizzle over cookies using confectioner’s sugar mixed with a little bit of fresh lemon juice.
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Simple Shamrock Shortbread Cookies
Makes about 80 (1-1/4- to 1-1/2-inch) cookies
3 sticks unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1/4 teaspoon salt
- Beat together butter, sugar and vanilla with an electric mixer fitted with a paddle until light and fluffy.
- Beat in flour with salt until just combined. Form dough into two (1/2-inch thick) discs and wrap in plastic wrap. Chill dough until firm but still pliable, about 30 minutes.
- Preheat oven to 350°F. Roll out dough on a lightly floured surface to 1/4-inch thick. Cut out with cookie cutter dipped in flour (these cookies were made with a 1-1/4- by 1-1/2-inch shamrock cutter) and transfer to two large cookie sheets. Reroll scraps and cut out in same manner. Bake in middle of oven until golden, 20 minutes.
- Let cookies cool on pan on a rack for a couple of minutes. Then transfer cookies to wire racks and cool completely. Store in an airtight container for up to 2 weeks at room temperature.
- Dip or dust as suggested or simply serve as they are.
Dipping and glazing: Try dipping the cookies in melted chocolate. Or brush the edges or tops with egg white and dip in colored sugar. Alternatively, make a simple glaze to dip or drizzle over cookies, using confectioner’s sugar mixed with a little bit of fresh lemon juice.
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