Creatively decorate these buttery cookie shamrocks for a special St. Patrick's day treat.
| 2 1/2 |
|
cups powdered sugar |
| 2 |
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tablespoons water |
| 1 |
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tablespoon LAND O LAKES® Butter, softened |
| 1 |
|
tablespoon light corn syrup |
| 1/2 |
|
teaspoon vanilla or almond extract, if desired |
|
|
Food color, if desired |
|
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Decorator candies, sugars, etc., if desired |
Combine all cookie ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (at least 2 hours).
Heat oven to 375°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 7 to 10 minutes or until edges are very lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small bowl; beat at medium speed until powdered sugar is moistened. Continue beating until mixture is smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
Glaze cooled cookies. Add decorator candies, if desired. Let stand until glaze hardens (1 hour).
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