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Shamrock Pull-Apart Cookies
shamrock pull-apart cookies
1 pouch Betty Crocker™ Sugar Cookie Mix
3 tbsp all-purpose flour
1/2 cup melted butter or margarine
1 cup Betty Crocker™ Creamy Deluxe™ vanilla frosting
Green gel food colour
Heat oven to 375°F.
In medium bowl, combine cookie mix with 3 tbsp flour. Add melted butter and egg and stir until soft dough forms.
Roll dough on floured surface until 1/4 inch thick. Using 2 to 3 inch heart-shaped cookie cutter, cut 21 cookies from dough, rolling and re-rolling as necessary. Use remaining cookie dough to shape 7 stems for shamrocks.
Bake 7 to 9 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 15 minutes.
Microwave frosting uncovered on High about 15 seconds or until thin and easily spreadable. Tint with food colour to desired shade of green. Spread frosting onto heart-shaped cookies. Arrange cookies in clusters of 3 to form shamrock shapes. Place 1 stem at the base of each shamrock.
No nutrition information available for this recipe
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