Shamrock Drops

These fun cookies are a version of my grandmother's. They originally call for shortening, but in the face of all that is known about trans fats these days, I opted for butter this time. We usually make these cookies pink. These are the best go-with for ice cream and I think chocolate chip mint or pistachio would be great for St. Pat's.

Hands-On Time: 15 minutes
Ready In: 40 minutes, including cooling time
Yield: 2 dozen cookies

1 c butter-softened
2 c flour
6 T sugar
1/4 c milk
1 oz confetti candy (multi-colored non-pareils)
1 t vanilla or almond extract or 1/4 t mint extract
1/4 t salt
green food coloring
powdered sugar

1. Mix butter and sugar until fluffy.
2. Blend flour and salt and add alternately to butter mixture with milk and extract (add food coloring to milk so it gets into dough evenly).
3. Add in confetti and mix well. Dough will be stiff.
4. Roll into 1" balls and flatten slightly.
5. Bake on greased cookie sheets at 350 degrees F for 15 minutes. Do not let them brown.
6. Cool and roll in powdered sugar.

See more recipes from Anne Coleman (aka Short Order Mom).