Shamrock Cookies are the perfect treat for St. Patrick's Day, and they make a fun gift for someone special. Just wrap a few shamrock cookies in clear cellophane and tie the top with a green ribbon. It's a great way to share your love of vegan baking.
1 1/2 cups powdered sugar
1 cup vegan butter, softened
1/4 cup almond milk
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
In a large mixing bowl, cream together the powdered sugar and butter. Next, mix the almond milk, vanilla, and almond extract until well combined.
Sift together the dry ingredients: flour, salt, cornstarch, baking soda, and cream of tartar. Stir the dry ingredients into the cream mixture until combined. Refrigerate dough for 1 to 2 hours.
Preheat oven to 375° Line the baking sheet with parchment paper or lightly grease with cooking spray. Divide the dough in half, then roll each half into a 1/4-inch thickness on a generously floured surface. Next, cut the cookie dough using a shamrock cutout or other desired shape. Finally, place the dough on a cookie sheet 2 inches apart.
Bake for 7 to 8 minutes or just until the edges turn golden.
Remove from the oven and place on a cooling rack.
Icing
2 cups powdered sugar
2 tablespoons almond milk
1/2 teaspoon pure vanilla extract
Mix the icing by combining powdered sugar, almond milk*, and vanilla. Whisk together until smooth. Separate into several small containers and add coloring as desired: Light green, dark green, white, etc. Use sprinkles or serve them straight out of the oven!
*You can use food coloring, or you may choose to color the icing green naturally by simply omitting the milk and substituting the same amount of liquid in juice form from any of the following:
- Kale (boiled or juiced
- Spinach, boiled or juiced
- Spinach Powder
(You will need to add milk if choosing this option)
