Directions

1. Cream together the Butter and Sugar.
2. Beat in the Egg.
3. Add Vanilla, Salt, and the Sifted Flour.
4. Mix until all ingredients are well blended. Chill dough for 3 to 4 hours before rolling, so the dough is easy to roll, and won't spread during baking.

5. Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely.

   As pictured, decorate with Royal Icing (from our recipes) tinted with one or more drops of food coloring to achieve varying hues, from mint to forest green.

   You can also top the wet icing with green sugar sprinkles if you like.

   To draw fine white veins in the shamrock leaves, fill a piping bag with white frosting.

   If you don't have a piping bag, you can spoon the icing into a zip-lock bag and snip a small hole in one corner with scissors.

6. Enjoy, and may the luck of the Irish be upon you!