SHAMROCK SHAKE SHORTBREAD COOKIES

Shamrock Shake Shortbread Cookies image

Delicious green cookies inspired by none other than the famous McD's Shamrock Shake. We're talking buttery green-hued shortbread flavored with vanilla and mint. Atop the cookie lies the best part - the minty buttercream, liberally flavored with vanilla and mint. And then naturally, a maraschino cherry on top.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 17

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Ingredients

Shortbread cookies
1 cup 2 sticks unsalted butter, room temperature
1 cup powdered sugar (also known as confectioner's sugar)
1 teaspoon pure vanilla extract
1/2 teaspoon mint or peppermint extract
1/2 teaspoon salt
A couple drop of green food coloring
2 cups all-purpose flour (plus more for rolling)
Vanilla-Mint Buttercream Frosting
1 cup 2 sticks unsalted butter, room temperature
2 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon mint or peppermint extract
Pinch salt
2 tablespoons heavy whipping cream
Plus
9 maraschino cherries for topping the cookies

Steps:

In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together the butter, sugar, vanilla extract, mint extract, salt, and green food coloring on medium speed. Beat until smooth and well blended.
Turn the power to low and mix in the flour just until the dough comes together.
Lay out a 24" long or so piece of wax paper or parchment paper and sprinkle lightly with flour.
Carefully turn the dough onto the paper, then, with floured hands, roll the dough into a log about 2 1/2 inches in diameter.
Roll the dough into the wax or parchment paper, then twist the ends of the paper tightly so the dough forms a round, taut log.
Refrigerate for 1 to 1 1/2 hours, until firm.
Preheat oven to 325 degrees Fahrenheit.
Remove dough from the refrigerator and cut into approximately 18 slices about 3/8" thick. If the dough gets crumbly, let it sit at room temperature for a couple of minutes then try again.
Lay about one inch apart on an ungreased cookie sheet.
Bake for 15 - 20 minutes, until the edges begin to turn brown.
Remove from oven and let sit for a couple of minutes, then transfer to a wire rack to let cool completely.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 30 seconds.
Turn the mixer speed to low and slowly pour in the powdered sugar. Once the powdered sugar is incorporated, mix on medium for about 30 seconds.
Add the vanilla extract, peppermint extract and pinch of salt. Mix for another 30 seconds.
Add the heavy whipping cream and beat on medium until light and white, about three minutes.
Place the frosting in a pastry bag (or Ziploc bag - it works) fitted with a star icing tip.
Squeeze the icing onto the cooled shortbread. I start with the outer circle and end at the top.
Top each cookie with a half drained maraschino cherry.
Cookies keep in an airtight container at room temperature for three or four days.