My dad is 100% Irish. Every year on St. Patrick's Day, my parents have a party with a full blown Irish spread of Irish stew, corned beef and cabbage, potatoes Kilarney, red skin, and many more yummies. About 10 years ago, I started making Shamrock spritz cookies with a recipe that I recieved years ago from
The Pampered Chef. Every year since then, I am requested to bring them! Talk about yummy, buttery deliciousness!
| Ingredients: |
| 1 1/2 | cups (375 mL) butter (3 sticks), softened |
| 1 | cup (250 mL) sugar |
| 1 | egg |
|  |
| 1 | tsp (5 mL) vanilla extract |
| 3 1/2 | cups (875 mL) all-purpose flour |
| | Colored sugar or sprinkles (optional) |
|
| Directions: |
| 1. | Preheat oven to 375°F (190°C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.) |
| 2. | Fit Cookie Press with desired disk (see Cook's Tip); fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough. |
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies): Calories 140, Total Fat 8 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 15 g, Protein 2 g, Sodium 55 mg, Fiber 0 g
Cook’s Tips: Do not use disk #10 for cookies. If using disk #4, see Step 5 in the How to Use section of this use and care.
Variation: Chocolate Spritz Cookies: Increase sugar to 1 1/4 cups (300 mL). Decrease flour to 3 cups (750 mL). Combine flour and 1/3 cup (75 mL) unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs. |
