Hoffman Media
 
 

 



Peppermint-Filled Shortbread Shamrocks


Downloads:
Peppermint-Filled Shortbread Shamrocks





½ cup unsalted butter, softened
1/3 cup plus 3 tablespoons confectioners’ sugar, divided
½ teaspoon pure vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
3 (3-ounce) packages cream cheese, softened
¼ teaspoon peppermint extract
Shamrock green food-coloring paste
 


• In a medium bowl, combine butter and ⅓ cup confectioners’ sugar. Beat at medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add vanilla. Add flour and salt, in 2 batches, mixing well after each addition.
• Shape dough into a disk, wrap with plastic wrap, and refrigerate for at least 2 hours.
• Preheat oven to 325˚.
• Line 2 baking sheets with parchment paper. Set aside.
• On a lightly floured surface, roll cold dough to ¼-inch thickness. Using a 1¾-inch shamrock-shaped cutter, cut as many cookies as possible from dough. Place cookies 1 inch apart on prepared baking sheets.
• Bake until edges are lightly browned, 8 to 12 minutes. Cool on baking sheets for 5 minutes. Remove to wire racks to cool completely.
• In a small bowl, combine cream cheese, remaining 3 tablespoons confectioners’ sugar, and peppermint extract. Beat at medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add enough food coloring to reach desired color.
• Spread icing on the bottom sides of half the cookies. Top each with a plain cookie. Lightly press together. 


© Hoffman Media, LLC. All Rights Reserved.