Happy St. Patricks Day from Travel Directories Ireland

	St Patrick's Day March 17th

Shamrock Sugar Cookies

1-¼ cups (300 ml) granulated sugar
1 cup (250 ml) Golden Crisco Shortening
2 eggs
¼ 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)
¾ tsp (3 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt

Icing:
1 cup (250 ml) icing sugar
3 to 5 tbsp (45-75 ml) water
Green food colour.

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.
Combine 3 cups (750 ml) flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended.
Divide dough into quarters. Wrap each quarter in plastic wrap. Refrigerate several hours or overnight.
Pre heat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies.
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 ¼-inch (6 mm) thickness. Remove top layer of waxed paper. Cut out with shamrock cookie cutter or hand-cut forms. Transfer to an ungreased baking sheet with large pancake turner. Place 2 inches (5 cm) apart. Roll and cut out remaining dough.
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.
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).

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