The weather around here sure doesn’t realize it as we got another few inches of snow dumped on us in the Chicago area today. But at least the birds know spring is just around the corner; I have noticed them chirping and singing a lot more lately in the early morning light. It’s enough to lift my spirits knowing that at least they are confident that fairer weather is on it’s way! 🙂
So for these shamrock treats, I made some shortbread cut-out cookies. Cut-out cookies have always been my favorite since I was a kid! I have just always liked the whole process of rolling out the dough and finding cute holiday cutters and then decorating the cookies with some type of frosting. It’s a very nostalgic activity for me and I’m glad that my kids enjoy helping in the process as well.
These cut-outs start with a very simple shortbread dough that require just a few simple ingredients. I then used two types of melting chocolates (by Wilton)to decorate them. I used a mint chocolate and a green variety to achieve the look and taste I was looking for.
I simply dipped half the cookie in the melted chocolate (Be careful at this point as the cookies are very delicate and will break if you make them too heavy) I then laid them on a piece of waxed paper and used a squeeze bottle filled with the opposite color melts to drizzle over the top of the cookie to finish off the look.
Mint, chocolate and cut-out cookies pair perfectly for this yummy holiday treat. They are fun to make and yummy to eat! Make sure you make enough, because I can guarantee that these little Shamrock Shortbread Cut-Outs are going to disappear quickly in your house!
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- 2 c. all-purpose flour
- 1/4 t. salt
- 1 c. (2 sticks) unsalted butter, room temperature
- 1/2 c.powdered sugar
- 1 t. pure vanilla extract
- 2 bags of candy coating ( mint chocolate and green)
- In medium bowl, whisk together the flour and the salt.
- In a large mixing bowl, mix the butter until creamy. Add the sugar and vanilla and mix until incorporated. Stir in the flour mixture by hand.
- Take the dough and form a large circular mound and flatten it out and cover it in plastic wrap and place in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees and spread a bit of flour on the table and roll out dough to approximately 1/4 inch thick. Using a large shamrock cutter, cut out the cookies and place on a baking sheet lined with parchment or a silpat.
- Bake the cookies for 8-10 minutes. Remove them from the oven and place them on a cooling rack to cool completely.
- In the meantime, prepare the candy coating. Melt the candy coating according to package instructions. Dip the cooled cookies by one end into the coating being careful not to break the cookies.
- Using a plastic bottle, or a spoon, drizzle the opposite color across the top of the cookies. Place cookies on waxed paper to dry.
Recipe adapted from Joy of Baking
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