Shamrock Shortbread Cookies

Shamrock Shortbread Cookies
2 cups flour
6 tablespoons granulated sugar
2 tablespoons cornstarch
1 cup butter
Vanilla baking chips (opt.)

1. Combine flour, sugar, and cornstarch. Mix well.

2. Cut in butter until fine and crumbly.

3. Press mixture together with hands to form a ball.

4. Chill dough for at least one hour.

5. When ready to bake cookies, roll out dough to ¼” thickness.

6. Using a 3″ or 4″ shamrock-shaped cookie cutter, cut shamrock shapes from dough.

7. Carefully spread topping (see recipe below) over top of cut out cookies (before baking) to approximately 1/8″ from edges. Topping should be about 1/8″ thick.

8. Bake at 375 degrees for 8 minutes. Cool completely.

9. Drizzle top of cooled cookies with melted vanilla baking chips if desired.

Topping
½ cup apple jelly*
1 tablespoon cornstarch
Green food coloring

1. Place apple jelly and cornstarch in a small saucepan.

2. Heat mixture to boiling, stirring constantly.

3. Add green food color to desired shade of green.

4. Remove from heat and let cool.

*Note:
As an option, mint apple jelly can be used and makes a light green color with no need to add extra food coloring.