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| St. Patrick's Shamrock
Sugar Cookies |
 Materials:
- 1 1/2 cups white sugar
- 1 cup butter
- 3/4 cup milk
- 2 eggs
- 4 drops green food coloring
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
Equipment:
- shamrock cookie cutter or a template and a knife
- baking sheets
- spatula
- rolling pin
- bowls
- electric mixer
- spoons
Instructions:
- Preheat oven to 375 degrees Fahrenheit).
- Cream butter and sugar.
- Add eggs and green food coloring and beat well.
- In a separate bowl, sift flour, baking powder, baking soda and salt.
- Add flour mixture to butter mixture alternating with milk.
- Divide dough into two balls. Roll each ball between two sheets of
waxed paper until it is about 1/4" thick. As you roll, you will periodically
need to pull the paper off of the dough and flip the whole package over
and pull the paper off of the other side.
- When dough is rolled to desired thickness, lift top sheet of paper
and sprinkle liberally with green sugar. Replace the paper and press
down lightly to embed the sugar in the dough.
- Place the dough sheets (still inside the paper) onto a baking sheet
and refrigerate for 1 hour.
- Remove dough from fridge. Lift off the paper and cut dough with a
cookie cutter (or use a template and trace around it with a knife).
Place cookies on an ungreased cookie sheet.
- Bake for 10 minutes. Remove from oven and cool on racks.
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