Shamrock Shortbread Cookies
Between creating these adorable shamrock cookies and hearing the story of the magical, mythical Leprechaun, that is considered a solitary fairy of sorts, it’s hard to say which little ones will enjoy more. Or maybe it’ll be the part where they actually get to eat the cookies. Regardless, there’s one thing for certain- with only 6 simple ingredients these shortbread cookies are an ideal recipe to spark up some holiday spirit for St. Patrick’s Day. By replacing a portion of what would be butter in a typical shortbread recipe for California Olive Ranch Arbosana 100% California Olive oil, with it’s slightly nutty flavor, these cookies are bursting with layers of flavor, depth, and of course magic.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1/4 cup California Olive Ranch Arbosana 100% California Olive Oil
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all purpose flour
Optional- dried rosemary, cane sugar for dusting, sprinkles
For Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 2-3 tablespoons of milk
Optional- Food coloring
Instructions
1. In a stand mixer, cream together butter, sugar and California Olive Ranch Arbosana 100% California Olive Oil until light and fluffy- about 2 minutes
2. Add in vanilla and beat until incorporated
3. On low speed, slowly add in flour and mix until combined
4. Turn mixer to high and beat for about 1 minute until dough becomes slightly crumby- you should be able to form dough into a ball with your hands
5. If making cookies with dried rosemary gently stir it into mix now
6. Using your hands, shape dough into a large disc, wrap in plastic wrap and chill in fridge for at least 30 minutes (longer is ok)
7. Preheat oven to 350F
8. Remove dough from fridge and on a clean, floured surface roll dough out to about 1/4 inch thickness
9. Use cookie cutter to cut out cookies, with scraps of dough for into another ball, roll out and repeat
10. Place cut out cookies on a lined baking sheet, spacing them about 1 inch
apart
11. Pop cookies on tray back in the fridge for about 10 minutes
12. Remove from fridge and place in pre-heated oven
13. Bake for 10-12 minutes, until cookies are just lightly golden
14. Let cookies cool for at least 5 minutes before transferring to a cooling rack
For Buttercream Frosting:
1. Add butter, vanilla and salt to a stand mixer and mix on high for 15 seconds
2. Turn mixer to low speed and slowly add in powdered sugar
3. Slowly drizzle in milk, one tablespoon at a time until desired thickness is created
4. Mix for another minute on medium speed