Happy St. Patrick's Day - may the cookies you eat bring happiness to your life!
Today's shamrocks are a vanilla refrigerator cookie. The dough is formed into a long roll-rolled in sugar-then wrapped and refrigerated for a few hours. Once hardened, each roll is cut into thin slices and formed into shamrocks. Shamrocks never tasted so good (not that I've eaten any real ones).
Ingredients: 1 cup granulated sugar, 1 cup butter, softened, 2 eggs, 1 1/2 teaspoon vanilla, 3 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda, green-tinted sugar, green food coloring.
Instructions: Measure 1/2 cup granulated sugar in small bowl; add a few drops of green food coloring and combine until sugar is evenly green and no big clumps remain; set aside. Mix sugar, butter, eggs and vanilla together in large mixing bowl. Stir in flour, salt, and baking soda; combine well. Add a few drops of food coloring to dough and mix until dye is completely incorporated. Divide into 4 equal parts. Shape each part into an 1 inch diameter roll. Sprinkle dyed sugar on surface (reserving some sugar for sprinkling on top); roll each cookie roll in the sugar until well coated. Wrap in plastic wrap and refrigerate at least 4 hours but no longer than 6 weeks.
Preheat oven to 400 degrees. Remove a roll from refrigerator and cut into 1/8 inch slices. For each cookie, place 3 slices, with sides touching, on ungreased baking sheet; press sides together forming a shamrock; attach stem cut from another slice. Sprinkle tops of each cookie with remaining green sugar. Repeat with other rolls.
Bake 6-7 minutes and immediately remove from baking sheet to cooling racks.
Note: This is a good recipe to make up just as a vanilla cookie roll (not green shamrocks) and pull out of the refrigerator as you like to slice up and bake when a friend stops in or you get that cookie craving. Keep a few rolls on hand for whatever occasion arises.
"Betty Crocker's Cookie Book", published by Golden Press, New York, in 1981.