When I made Double Thumbprint Heart Cookies last month, Rachel of Sun Scholars commented, “How about using the same idea to make little clovers?!!!” I thought that was a great idea! Thanks for your clever suggestion, Rachel.
It’s a very simple process. Start with three balls of dough(each about 3/4 inch) arranged like this.
Press your thumb into the middle of each ball. Let the munchkins help:)
With your thumb, press down the dough where the three balls meet, to flatten the seams.
With a small amount of dough, form a stem and attach it to the “shamrock”.
I filled my shamrocks with lemon curd (tinted green) because I had some homemade in the fridge. Of course lime curd would be really good too! (I don’t care for (green) mint jelly:)) These cookies turned out soft, and really flavorful. I LOVE how they look!
Shamrock Triple Thumbprint Cookies (modified from Better Homes and Gardens)
Ingredients
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 to 1/3 cup lemon curd (tinted green with food coloring)
1. Preheat oven to 375 degree F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 3 dough balls, sides touching, to form a triangle. Press thumbs into each ball to form an indentation in each. Where the 3 dough balls meet, press the seams down to flatten. With a small amount of dough form a stem and attach to the body of the cookie. Leave 2 inches between cookie on the cookie sheet.
3. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with lemon curd. Cool completely. Makes about 16 cookies.
To Store: Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.
I am linked to Lynn’s(Sprinkles of Flavor)FIRST linky party: Sharing Sprinkles of Suggestions Saturday
and Alissa’s Tasty Tuesdays at 33 Shades of Green.
