The next two days will bring shamrocks of luck your way. Make a wish before you eat one and see what happens...
These 3-leaf clovers contain cream cheese giving them a soft, creamy flavor with light brown, slightly crispy bases. An almond-flavored frosting is added to the cooled cookies in any design you like. Don't leave any out on the counter overnight or the leprechauns may steal them!
Ingredients: 1 cup butter, softened, 1 package (8 ounces) cream cheese, softened, 1 1/2 cups granulated sugar, 1 egg, 1 teaspoon vanilla, 1/2 teaspoon almond extract, 3 1/2 cups all-purpose flour, 1 teaspoon baking powder. Frosting: 2 cups sifted powdered sugar, 2 tablespoons softened butter, 1/4 teaspoon almond extract, 4-5 teaspoons milk, food coloring, if desired.
Instructions: In large bowl, beat butter and cream cheese; add sugar and beat until fluffy. Add egg, vanilla and almond extract; beat well. In small bowl, combine flour and baking powder together then gradually add to creamed mixture. If desired, add a few drops of food coloring to the dough and mix well (I used green).
Preheat oven to 375 degrees. Roll out dough, half at a time, to 1/8 thickness on lightly floured surface (I used powdered sugar rather than flour). Cut out shamrocks (or desired shapes) with cutters dipped in flour (or powdered sugar). Place 2 inches apart on parchment-lined baking sheets and bake 8-10 minutes or until edges are lightly browned. Allow to cool on baking sheets for a minute or two before transferring to cooling racks.
Almond Frosting: In small bowl, beat powdered sugar, softened butter and almond extract until smooth. Beat in milk until blended. Add a few drops of food coloring, if desired. Place in decorator bag and pipe decorations on cookies or spread frosting on cookies with a knife or spatula and top with candy sprinkles.
Makes about 4-5 dozen shamrocks.
"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.