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.

Shamrock shake shortbread cookies | Kitchen Treaty

McDonalds Shamrock Shake Image

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.

Shamrock shake shortbread cookies | Kitchen Treaty

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.

Shamrock shake shortbread cookies | Kitchen Treaty

Shamrock shake shortbread cookies | Kitchen Treaty
Prep: 25 mins
Cook: 20 mins
Total: 45 mins

Shamrock Shake Shortbread Cookies

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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.
Yield: 18 cookies

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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