Shamrock Shake Shortbread Cookies

Top o’ the morning to ya! Welcome to a big, huge day in my blogosphere. See, not only am I sharing this insanely delicious cookie in honor of Saint Patty’s Day, but I’m also launching a new blog! It’s called Kitchen Treaty, and it’s been in the works for awhile. It’s a food blog dedicated to showing that vegetarians and meat-eaters can live together, and I’ll be sharing loads of recipes that I’ve developed over the years. Some of them start out as one dish and end up as two – one for the vegetarians, one for the carnivores – and some of them are vegetarian recipes that are so delicious the carnies in your life won’t even notice the lack of meat. Plus a few extra thrown in here and there. I’ll still be posting here, but I do so hope you’ll come on over and check Kitchen Treaty out, too.

And now! About these cookies.

These crazy, delicious green cookie are inspired by none other than the famous McD’s Shamrock Shake. In all its vanilla-minty green goodness, the Shamrock Shake is practically our national St. Patty’s Day beverage (aside from green beer, of course).

We’re talking buttery green-hued shortbread flavored with vanilla and mint. Atop the cookie lies the best part – the minty buttercream. It’s amazing. Rich, sinful, and liberally flavored with vanilla and mint. And then naturally, a maraschino cherry on top.

So whip some up, and then even if Saint Patty’s Day doesn’t bring you a pot o’ gold (or golden arches), it will still bring you a cookie sheet o’ Shamrock Shake Shortbread. And that’s something.

1 from 1 vote

Shamrock Shake Shortbread Cookies

Prep: 25 minutes mins

Cook: 20 minutes mins

Total: 45 minutes mins

Author: Kare

Yield: 18 cookies

Delicious green cookies inspired by none other than the famous McD's Shamrock Shake. We're talking buttery green-hued shortbread flavored with vanilla and mint. Atop the cookie lies the best part - the minty buttercream, liberally flavored with vanilla and mint. And then naturally, a maraschino cherry on top.

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Ingredients

• Shortbread cookies
• 1 cup 2 sticks unsalted butter, room temperature
• 1 cup powdered sugar (also known as confectioner's sugar)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon mint or peppermint extract
• 1/2 teaspoon salt
• A couple drop of green food coloring
• 2 cups all-purpose flour (plus more for rolling)
• Vanilla-Mint Buttercream Frosting
• 1 cup 2 sticks unsalted butter, room temperature
• 2 cups powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon mint or peppermint extract
• Pinch salt
• 2 tablespoons heavy whipping cream
• Plus
• 9 maraschino cherries for topping the cookies (cut in half and placed on a paper towel, cut side down, for about 5 minutes to collect extra juices)

Instructions

• In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, vanilla extract, mint extract, salt, and green food coloring on medium speed. Beat until smooth and well blended.
• Turn the power to low and mix in the flour just until the dough comes together.
• Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour.
• Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.
• Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.
• Refrigerate for 1 to 1 1/2 hours, until firm.
• Preheat oven to 325 degrees Fahrenheit.
• Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick. If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again.
• Lay about one inch apart on an ungreased cookie sheet.
• Bake for 15 - 20 minutes, until the edges begin to turn brown.
• Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds.
• Turn the mixer speed to low and slowly pour in the powdered sugar. Once the powdered sugar is incorporated, mix on medium for about 30 seconds.
• Add the vanilla extract, peppermint extract and pinch of salt. Mix for another 30 seconds.
• Add the heavy whipping cream and beat on medium until light and white, about three minutes.
• Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.
• Squeeze the icing onto the cooled shortbread. I start with the outer circle and end at the top.
• Top each cookie with a half drained maraschino cherry.
• Cookies keep in an airtight container at room temperature for three or four days.

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