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.
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