Shamrock St. Patrick’s Day Cookies
Recipe - Frankston #713
Shamrock St. Patrick’s Day Cookies
0
Servings36
Cook Time40 Minutes
Calories261
Ingredients
COOKIES: 1 (17.5 oz) pkg Betty Crocker™ Sugar Cookie Mix
3 Tbs all purpose flour
1/2 cup butter, melted
1 egg
ICING: 1/2 cup semisweet chocolate chips
1 Tbs shortening
1/2 cup Over The Top™ Glam Green Jimmies
Directions
- Heat oven to 375° F. In a large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On a floured surface, roll dough into 1/4-inch thickness. Cut into desired shapes with 3-inch cookie cutters.
- On ungreased cookie sheets, place cutouts two inches apart. Bake for 7 to 9 minutes or until edges are light golden-brown. Let cool for 2 minutes. Transfer to cooling rack. Let cool completely, about 15 minutes.
- In a double-boiler, melt chocolate chips with shortening. Dip half of a cookie into chocolate. Place on a wire rack set over a cookie sheet (to catch drips and sprinkles). Immediately add sprinkles onto the chocolate. Repeat with remaining cookies.
Nutritional Information
Calories: 261, Fat: 11 g (4 g Saturated Fat), Cholesterol: 16 mg, Sodium: 113 mg, Carbohydrates: 39 g, Fiber: 0 g, Protein: 2 g.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 36 servings
Betty Crocker Sugar Cookie Mix - 17.5 Ounce
$3.79$0.22/oz
Brookshire's All Purpose Flour - 2 Pound
$2.69$1.35/lb
Brookshire's Salted Butter - 4 Ounce - 4 Count
$4.99 was $5.99$0.31/oz
Brookshire's Large Grade a Eggs - 12 Count
$2.89$0.24 each
Brookshire's Semi-Sweet Chocolate Chips - 12 Ounce
$3.99$0.33/oz
Brookshire's All-Purpose Vegetable Shortening - 48 Ounce
$7.99$0.17/oz
Not Available
Nutritional Information
Calories: 261, Fat: 11 g (4 g Saturated Fat), Cholesterol: 16 mg, Sodium: 113 mg, Carbohydrates: 39 g, Fiber: 0 g, Protein: 2 g.
Directions
- Heat oven to 375° F. In a large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms. On a floured surface, roll dough into 1/4-inch thickness. Cut into desired shapes with 3-inch cookie cutters.
- On ungreased cookie sheets, place cutouts two inches apart. Bake for 7 to 9 minutes or until edges are light golden-brown. Let cool for 2 minutes. Transfer to cooling rack. Let cool completely, about 15 minutes.
- In a double-boiler, melt chocolate chips with shortening. Dip half of a cookie into chocolate. Place on a wire rack set over a cookie sheet (to catch drips and sprinkles). Immediately add sprinkles onto the chocolate. Repeat with remaining cookies.