Everyone loves them and they're easy to make. Sometimes I ice them for extra sweet goodness, and sometimes I let the butter cookie sing. This time I did both.
The recipe comes to me from my mom :)
SHAMROCK BUTTER COOKIES
INGREDIENTS:
1 lb. butter
1 cup sugar
2 eggs
4 1/2 - 5 cups of flour (not a full 5)
1 tsp. baking powder
1 tsp. vanilla
3 cups sifted confectioner's sugar
1/4 cup milk
1/2 tsp. vanilla
Dash of salt
(food coloring, optional)
DIRECTIONS:
Mix well. Taking one or two handfuls at a time, roll out the dough. Cut with cookie cutter, or use a juice glass top to cut. Just press rim of glass into dough and form circles.
Bake at 325 for approximately 5-6 minutes. They shouldn't be too brown on the edges. I check the bottoms to make sure they are golden before taking them out.
PERSONAL NOTES:
When rolling the dough, use a sheet of wax paper for the surface, sprinkle with flour, place the dough and sprinkle that with some flour. Cover with a second piece of wax paper. Use the rolling pin over that. It just makes for easier rolling.
For the icing I use skim milk and it always comes out great.
