Celebrate Spring
Enjoy this recipe fromCelebrate Spring. Iced Shamrock Cookies 2 c. shortening2-1/2 c. sugar1-1/2 t. orange zest1-1/2 t. vanilla extract3 eggs1/4 c. orange juice6 c. all-purpose flour1-1/2 t. baking powder3/4 t. salt Cream shortening, sugar, orange zest and vanilla together. Add eggs and mix well. Blend in orange juice; set aside. Sift flour, baking powder and salt together; add to creamed mixture. Cover and chill for 2 hours. Roll out dough on a lightly floured surface to 1/4-inch thickness; cut out three heart shapes for each shamrock. Arrange on parchment paper-lined baking sheets, carefully sticking them together to form the "leaves." Cut out a long narrow rectangle to add as the "stem." Bake at 375 degrees for 7 to 10 minutes; cool completely before removing from baking sheet. Frost. Makes 2 to 3 dozen. Frosting: 1 c. powdered sugar2 T. butter, softened2 to 4 T. milk, dividedpeppermint extract to taste3 to 4 drops green food coloring Combine sugar, butter and 2 tablespoons milk in a mixing bowl. Add peppermint extract and food coloring to reach desired color. Add more milk, if necessary, a teaspoon at a time, until frosting is smooth and spreadable.