MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lucky Leprechaun Cookies
Categories: Cookies, Snacks, Novelties
Yield: 15 servings

1 1/2 c Butter; softened
1 1/2 c Sugar
2 Eggs
3 ts Vanilla extract
4 c A-P flour
1 ts Baking soda
1 ts Cream of tartar
1 ts Salt
3 c (to 4 c) Royal Icing
Assorted paste food
- coloring
Shamrock & gold sprinkles;
- opt
Edible Marker; opt

In a large bowl, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine the flour, baking
soda, cream of tartar and salt; gradually add to the
creamed mixture. Cover and refrigerate for 30 minutes or
until easy to handle.

Set oven @ 350ºF/175ºC.

On a lightly floured surface, roll out dough to 1/4"
thickness. For leprechauns, cut out dough with lightly
floured 5" gingerbread boy cookie cutter. If desired,
trim leprechaun's body for a thinner shape.

For each hat, cut a 1 1/4" square and a 1 3/4" X 1/4"
brim from dough scraps. Place leprechauns 2" apart on
ungreased baking sheets. Place hat squares and brims
above heads, shaping gently to touch the heads.

Bake 10-14 minutes or until edges are lightly browned.
Cool 1 minute before carefully removing to wire racks to
cool completely.

Tint small amounts of Royal Icing pink, skin tone and
black. Leave a small amount plain (white). Tint
remaining icing Kelly green, leaf green green and
orange. Frost leprechauns; if desired, decorate using
shamrock sprinkles on hat and gold sprinkles as buttons,
use edible marker to draw freckles.

Taste of Home Test Kitchen

Makes: 15 cookies

RECIPE FROM: https://www.tasteofhome.com

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