St. Patrick’s Day Cookie Recipes

1 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios

Lime Icing:

2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel

Directions:

Cookies:

Preheat oven to 375°F.

Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios.

Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter (see hints below).

Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool completely.

Pipe lime icing to outline cookies.

Lime Icing:

Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

Hint: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 2-1/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

Another Hint: Use green food coloring if you would like the icing to be deep green.

1/2 lb. butter
1/2 c. sugar
2 c. flour

Melt butter. Mix butter, sugar and flour together. Roll dough into small balls. Make a thumb print. Fill with jam, chocolate chips, fruit, nuts, etc. Bake at 350 F for about 15 minutes or until bottoms are lightly browned.

1 1/2 c. raisins
1 c. hot water
3 1/2 c. flour
1 c. white sugar
1 c. brown sugar
2/3 c. shortening
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
Nuts, if desired

Simmer raisins in hot water for 15 minutes. Drain and reserve 1/2 cup liquid. Mix shortening, sugar and eggs. Sift flour and spices. Add soda to the reserved liquid and mix with the shortening mixture. Blend in flour mixture. Mix well. Drop on baking sheet. Bake at 375 degrees for 10 to 12 minutes.

1/2 cup unsalted butter — plus extra
4 tablespoons flour — plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.

2. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

3. Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.

Makes 2 dozen cookies.

1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips

Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48.

1 20 oz. Package Refrigerated Peanut Butter Cookie Dough
Mint Ice Cream (See Serving Ideas)

Cut cookie dough into 3/4-inch slices. Cut each slice into quarters and roll dough into balls. Place balls into ungreased miniature (1 3/4-inch) muffin pans. Bake at 350 degrees for 10 minutes. Remove cookies from
oven & immediately press the center of each cookie down with a tart tamper or the end of a wooden spoon handle, to form a tart shell. Return to the oven. Bake at 350 degrees for an additional 8 to 10 minutes. DO NOT OVERBAKE.

Carefully loosen outer edge of tart shells with small knife. Let cool. Remove shells from pans to cake rack, until completely cool. Place tart shells in airtight plastic container up to 6 months in freezer. Just before serving, full shells with mint green ice cream.

This is a basic and simple sugar cookie recipe. All you need is a round pasty cutter to make the leaves of the shamrocks.

Makes 12 cookies

Ingredients
2 1/4 cup self-rising flour
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 tablespoon milk
Drops of green food colouring. Just enough to turn the mixture green!

Method
Sift flour. Cream butter, sugar ,eggs. Add vanilla and milk to the flour. Blend all ingredients and then add the drops of green food colouring. Place dough on a lightly floured board or dry countertop.
Sprinkle some flour over the dough and roll to about 1/2-inch thick. Cut out 3 circles with the pastry cutter and overlap the circles into a shape of a shamrock and place on baking tray. Bake at 300 degrees for 10-15 minutes.