Minty Shamrock Cookies Recipe
When wearing green on St. Patrick’s Day isn’t enough, try whipping up a batch of these delectably sweet mint shamrock cookies. No need to chill the dough, they’re easy to prepare and even easier to enjoy.
End your St. Patrick’s Day meal with a sweet, chocolatey Minty Shamrock Cookie. There is a slight green fleck in the cookie from the freshly chopped mint. If you don’t have fresh mint on hand, you can omit it, as there is a mint extract in the recipe, but you’ll still get the delicious minty flavor.
This cookie is the perfect cross between shortbread cookies and sugar cookies. No chilling is necessary and this makes this a fast and easy way to make cookies. Saves an hour or more of wait time.
A perfect way to spend your time with kiddos at home, baking in the kitchen.
Ingredients:
- 8 ounces European-style butter, cold and cut into 1/2-inch cubes
- 1 cup of sugar
- 1/4 cup packed finely-chopped mint leaves
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1 egg, cold
- 3 cups all-purpose flour
- 8-ounce baking chocolate, melted
Cooking Instructions
Preheat oven to 350°. Put butter in a stand mixer bowl and mix on low setting, slowly adding sugar. Increase speed to medium and add mint, salt, vanilla, mint extract, and egg. Beat until loosely combined. Add flour in 1/2 cup increments, until combined but still crumbly.
Place dough on parchment on the counter. Using your hands, press the dough together. Top with an additional piece of parchment and roll out until 1/3-inch thick. Cut desired shapes and place on parchment-lined baking sheets.
Bake in the oven for 9-12 minutes, until done but not browned. Let sit on a baking sheet for 5 minutes, then remove to a baking rack to completely cool.
Melt chocolate in the microwave at 30 percent power. Dip one-half of the cookies into the chocolate and place on parchment to harden.
- Use a set of chopsticks on both sides of the dough as a guide to roll out the perfect dough thickness.
Minty Shamrock Cookies
Ingredients
- 8 ounces European-style butter cold and cut into 1/2-inch cubes
- 1 cup of sugar
- 1/4 cup packed finely-chopped mint leaves
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1 egg cold
- 3 cups all-purpose flour
- 8- ounce baking chocolate melted
Instructions
- Preheat oven to 350°. Put butter in a stand mixer bowl and mix on low setting, slowly adding sugar. Increase speed to medium and add mint, salt, vanilla, mint extract, and egg. Beat until loosely combined. Add flour in 1/2 cup increments, until combined but still crumbly.
- Place dough on parchment on the counter. Using your hands, press dough together. Top with an additional piece of parchment and roll out until 1/3-inch thickness. Cut desired shapes and place on parchment-lined baking sheets.
- Bake in the oven for 9-12 minutes, until done but not browned. Let sit on baking sheet for 5 minutes, then remove to a baking rack to completely cool.
- Melt chocolate in the microwave at 30 percent power. Dip one-half of cookies into chocolate and place on parchment to harden.
Notes
Be sure that all the ingredients are cold. This helps contain the spread of the cookies to maintain their shape.
Additional St. Patrick’s Day Recipes
Thanks to our friends at Safeway for letting us share this great recipe with you.
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