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Shamrock Pull-Apart Cookies

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Shamrock Pull-Apart Cookies
  • Prep 25 min
  • Total 50 min
  • Servings 21
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Mar 2, 2017

Ingredients

  • 1 pouch Betty Crocker™ Sugar Cookie Mix
  • 3 tbsp all-purpose flour
  • 1/2 cup melted butter or margarine
  • 1 egg
  • 1 cup Betty Crocker™ Creamy Deluxe™ vanilla frosting
  • Green gel food colour

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In medium bowl, combine cookie mix with 3 tbsp flour. Add melted butter and egg and stir until soft dough forms.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Nutrition Information

No nutrition information available for this recipe
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