What We Love Right Now March 13, 2013: Shamrock Cookies

Before I bake I always ask myself a few questions: “Does this recipe have a lot of ingredients?” “Is there a lot of prep?” “Can the kids help?” If I answer “no”, “no” and “YES!” then I’m usually good to go. Just ran across this shamrock cookie recipe via Pilsbury and had to share! The prep time for this one is a little longer, but the kids can help so it’s worth it. Only 3 ingredients and 3 simple steps!

shamrock-cookie

You’ll Need:

1 package of Pilsbury refrigerated cookie dough {in a roll}

1/4 cup all purpose flour

1 jar of green sprinkles or any festive St. Patrick’s Day sprinkles

Fix it Fast:

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half the dough at a time; refrigerate remaining dough until needed.

2. Shape dough into 70 (3/4-inch) balls; reserve 7 balls. Roll each of the remaining balls in green sugar. To form each shamrock, place 2 balls with sides touching and 1 ball on top on ungreased cookie sheets. For stems, divide each reserved ball into 3 pieces. Roll each piece into ball, then in green sugar; shape into a triangle. Place 1 triangle pointed side up at bottom of each cookie between 2 balls for stem.

3. Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

This recipe is directly from Pilsbury.com. Check out their site for more great ideas!

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