There are two reasons I don’t want you to look too closely at the Shamrock Sugar Cookies photos in this post. First of all, if you look too closely, you’ll notice they’re not actually Shamrocks. I will explain more about that later. But secondly, if you gaze intently at these delicious cookies, they might lock you into a Jedi Mind Meld; and as we’ve heard lately, those are mighty powerful. Which is what these cookies are…if you’re not careful.
I went to the store intent on buying shamrock cookie cutters, but there were none to be found. Can you believe that?
Well, you shouldn’t; because it’s not completely truthful.
I did find a shamrock cookie cutter, but it was rather large. And I was looking for something more on the smallish side.
It appears I’m rather picky about my Shamrock Cookie Cutters. Go figure!
I hoped the green sprinkles might distract you from realizing these “Shamrock” cookies are actually little flowers. Sweet, delicate sugar cookies with green sprinkles and a minty chocolate filling.
Flowers or Shamrocks…I think it’s a great way to celebrate the Irish in us all.
Shamrock Sugar Sandwich Cookies
- 1 cup (dairy free) margarine
- 1 cup white sugar
- ½ cup Soy buttermilk, Soy milk combined with 1 tablespoon apple cider vinegar
- ¼ cup almond butter (or peanut butter if you don’t have any almond butter handy)
- 1 teaspoon vanilla extract
- 3 ¾ cups flour
- 1 tsp baking powder
- 1 tablespoon ground flax seed
- 1 teaspoon salt
- Green sprinkles
- Mint Chocolate Filling (See recipe below)
- Mix the soymilk with the apple cider vinegar and set aside to create your soy buttermilk.
- In a large bowl, use a mixer to cream together the margarine and sugar.
- Stir in the soy buttermilk and mix until smooth.
- Add the almond butter and mix until smooth.
- In a separate small bowl, combine the flour, ground flax seed, baking powder and salt. Stir until combined.
- Add the dry ingredients to the wet and mix well.
- Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least one hour.
- When you’re ready to bake the cookies, begin by heating your oven to 350F.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. There’s not a lot of spread to these cookies so you can place them fairly close together on the cookie sheet, just not touching.
- Bake for 10 – 12 minutes, until bottoms and edges just start to lightly brown. Remove from baking sheet and cool on wire racks.
- After the cookies have cooled, place a dab of Chocolate Filling on the bottom half of one cookie and sandwich it with the bottom half of another cookie.
- Store in an airtight container
Mint Chocolate Filling
- 2/3 cup dairy free chocolate chips
- 2 tablespoon dairy-free margarine
- 1 teaspoon mint flavoring
- 2/3 cup powdered sugar
- 2 – 3 tablespoons soy or almond milk
- Place the chocolate chips and margarine in a microwave-safe bowl. Microwave for 11 seconds (That only sounds precise…but it’s really just a time-saver. It’s easier to hit the “1″ button twice).
- Remove from the microwave and stir. You’ll notice the chocolate is quite a bit softer now, but you might still need to warm it up a little more. If so, place the bowl back in the microwave and heat for 8 seconds.
- Add the mint flavoring and stir until combined. Follow that by adding the powdered sugar. The chocolate should be firm, if not crumbly. Add soy or almond milk 1 tablespoon at a time until you get the desired consistency. It should be easy to spread with a spoon.
So you know what I say next? Top O’ The Mahning To Ya! Or afternoon…whatever timezone you’re in!