Cookie's

Shamrock Sugar Cookies

• 1-1/4 cups (300 mL) granulated sugar
• 1 cup (250 mL) Golden Crisco Shortening
• 2 eggs
• 1/4 cup (60 mL) corn syrup or
  regular pancake syrup
  
• 1 tbsp (15 mL) vanilla
• 3 cups (750 mL) all-purpose flour
  (plus 4 tbsp/60 ml, divided)
  
• 3/4 tsp (3 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt

Icing:

• 1 cup (250 mL) icing sugar
• 3 to 5 tbsp (45-75 mL) water
• Green food colour

1. For cookies, combine sugar and shortening in
   large bowl. Beat at medium speed of electric
   mixer until well blended. Add eggs, syrup and
   vanilla. Beat until well blended and fluffy.
   
2. Combine 3 cups (750 mL) flour, baking powder,
   baking soda and salt. Add gradually to creamed
   mixture at low speed. Mix until well blended.
   
3. Divide dough into quarters. Wrap each quarter
   in plastic wrap. Refrigerate several hours or
   overnight.
   
4. Pre heat oven to 375°F (190°C). Place sheets
   of foil on countertop for cooling cookies.
   
5. Spread 1 tablespoon (15 mL) flour on large
   sheet of waxed paper. Place one quarter of dough
   on floured paper. Flatten slightly with hands.
   Turn dough over and cover with another large
   sheet of waxed paper. Roll dough to 1/4-inch
   (6 mm) thickness. Remove top layer of waxed
   paper. Cut out with shamrock cookie cutter or
   hand-cut forms. Transfer to ungreased baking
   sheet with large pancake turner. Place 2 inches
   (5 cm) apart. Roll and cut out remaining dough.
   
6. Bake one baking sheet at a time at 375°F
   (190°C) for 5 to 9 minutes, depending on the size
   of your cookies. (Bake smaller, thinner cookies
   closer to 5 minutes; larger cookies closer to 9
   minutes.) DO NOT OVERBAKE. Cool 2 minutes on
   baking sheet. Remove cookies to foil to cool
   completely.
   
7. For icing, combine icing sugar and 3
   tablespoons (45 mL) water. Mix to blend well.
   Add additional water, a little at a time, if
   icing is too stiff. Add additional icing sugar
   if mixture is too thin. Divide mixture into two
   small bowls. Add green food colour, a few drops
   at a time, to achieve desired shade. Spread
   icing in thin layer on cooled cookies. Place
   remainder of green and white icings in pastry
   bags fitted with small round writing tips.
   Alternatively, place in small resealable
   plastic bags. Snip very small hole off one
   corner of each bag. Pipe designs onto iced
   cookies.
   

Makes: 3 to 4 dozen cookies
(depending on size)

St. Pat's Pinwheel

• 1-1/4 cups (300 mL) granulated sugar
• 1 cup (250 mL) Golden Crisco Shortening
• 2 eggs
• 1/4 cup (60 mL) corn syrup or regular
  pancake syrup
  
• 1 tbsp (15 mL) vanilla
• 3 cups (750 mL) all-purpose flour (plus 4
  tablespoons/60 ml, divided)
  
• 3/4 tsp (3 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) peppermint extract
• Green food colour

1. Combine sugar and shortening in large bowl. Beat
   at medium speed of electric mixer until well blended.
   Add eggs, syrup and vanilla. Beat until well blended
   and fluffy.
   
2. Combine flour, baking powder, baking soda and
   salt. Add gradually to creamed mixture at low speed.
   Mix until well blended. Divide dough in half.
   
3. Place one half in medium bowl. Add peppermint
   extract and food colour, a few drops at a time, until
   desired shade of green is reached. Wrap both dough
   halves with plastic wrap. Refrigerate several hours
   or overnight.
   
4. Spread 1 tablespoon (15 mL) of flour on large
   sheet of waxed paper. Place one half of dough on
   floured paper. Flatten slightly with hands. Turn
   dough over and cover with another large sheet of
   waxed paper. Roll dough into 14 x 9-inch (35 x 23
   cm) rectangle. Set aside. Repeat procedure with
   other dough half.
   
5. Remove the top sheet of waxed paper from both
   of rolled-out doughs. Invert plain dough onto green
   dough, lining up edges carefully. Roll layers
   together lightly. Remove waxed paper from plain
   dough. Trim to form rectangle with clean edges.
   Starting with long side, roll dough in a jelly-
   roll fashion, using bottom sheet of waxed paper
   as guide. Wrap in waxed paper and transfer to
   freezer. Chill until firm, at least 30
   minutes. (Dough should be very firm, and may be sliced
   when frozen.)
   
6. Pre-heat oven to 375°F (190°C). Place sheets
   of foil on countertop for cooling cookies.
   
7. Remove dough from freezer. Remove wrapping.
   Cut into 1/4-inch (6 mm) thick slices. Place
   slices 2 inches (5 cm) apart on ungreased baking
   sheet.
   
8. Bake one baking sheet at a time at 375°F
   (190°C) for 7 to 9 minutes, or until cookies
   are just very lightly browned. DO NOT OVERBAKE.
   Cool on baking sheet two minutes. Remove to foil
   to cool completely.
   

Makes: About 3 dozen cookies