Little Shamrock darlin’ cookies

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Every year about this time I start putting on the green and thinking its time to watch the movie “The Quiet Man”. You must have seen it. With John Wayne and Maureen O’Hara and Victor McLaglan and the little leprechaun looking dude, Barry Fitzgerald…If you haven’t seen it, you must. Its a classic and my go to St. Patties day movie.

Here’s a good stick to beat the lovely lady”

He’s a nice, quiet, peace-loving man, come home to Ireland to forget his troubles. Sure, yes, yes, he’s a millionare, you know, like all the Yanks. But he’s eccentric – ooh, he is eccentric! Wait ’til I show ya… his bag to sleep in – a sleeping bag, he calls it! Here, let me show you how it operates.”

Come a-runnin’? I’m no woman to be honked at and come a-runnin’!

Now I want yous all to cheer like Protestants!

and her with her freckles and her temper. Oh, that red head of hers is no lie.

This cookies I made on a whim. I never did make up my mind on how to decorate them. Sprinkles? No sprinkles? Icing? No icing? Maybe I should have stuck Lucky Charms marshmallow thingies on them.

While these are not my #1 favorite cutout cookie recipe, (#1 has cream cheese in them and I was out),  they are my #2 for cutting out and we all snarfed them down. This recipe uses shortening. You can use butter. You can use a healthy shortening version that is dairy free as well. Use what you like. But it also has sour cream. You just mix the dough, chill them and roll them out for cutting. Use you new shamrock cookie cutter you got at the cake shop a couple of weeks ago. You don’t have one? Sorry. You can borrow mine. Or cut them into any ol shape you like. This is my first year making green cookies and I thoroughly enjoyed it. Look, I made cookie shadows:

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Parchment shadows.



Shamrock cutouts

  • Yield: 36 more or less
  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 30 mins

You can use this recipe any time of year for any whim. Enjoy. Make up an excuse and use any kind of cutter you like. These cookies are irresistible.



  1. In a large bowl cream the shortening (or butter) and sugar until light and fluffy. Beat in egg and vanilla. Stir in sour cream.
  2. In another bowl combine the flour, baking soda and salt. Add to the wet ingredients and mix well. Cover and refrigerate until well chilled.
  3. When ready, preheat oven to 375 degrees. Line a baking sheet or 2 with parchment.
  4. Take out the dough and cut into about a third. Roll out this third on a floured mat or counter. Roll out pretty thin. Use flour on rolling pin and be careful to have flour under dough.
  5. Cut with your cookie cutter. I like to cut out as many as I can squeeze in, then lift them off with a spatula. After they are all safely on a cookie sheet, roll up the dough, re-roll out thin and cut again until you have used it all up.
  6. Bake about 10 minutes, until barely beginning to get golden around edges. You might want to rotate baking sheets party way through for even baking.
  7. Once removed from oven, let sit on cookie sheet for 1 minute to set, then remove with small spatula to a cooling rack.
  8. You could put sprinkles on them before baking and save yourself the frosting experience. Or you can make the frosting. If you have some meringue powder on hand. I usually dont but oddly enough, did this day.
  9. Put the sugar, water and meringue in a mixing bowl and beat, with a hand mixer, on low until well mixed, then on high for about 4 minutes until soft peaks form. Use right away, or cover in plastic and store in fridge.

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