Shortbread Shamrocks
These buttery shamrocks brighten up any St. Patrick’s Day feast. Plus, our coconut and sugar sprinkles are all naturally dyed, no artificial food coloring here!
Servings Prep Time
15cookies 30minutes
Cook Time Passive Time
15 minutes 3-5hours
Servings Prep Time
15cookies 30minutes
Cook Time Passive Time
15 minutes 3-5hours
Ingredients
Shamrock Cookies
Colored Sugar Sprinkles
Colored Coconut Sprinkles
Instructions
Cookies
  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper
  2. In a medium bowl, mix buttery spread and sugar together for 3-5 minutes, either by hand or with an electric mixer, until light and smooth.
  3. Gently add the Yummy Pancakes Mix and stir until just combined. Do not over mix! The dough will be crumbly.
  4. Turn dough out onto a piece of parchment paper and press together into a disc by hand. Cover your dough with a second piece of parchment paper and roll out the dough until it is about 1/2 inch thick.
  5. Cut out your shamrocks with a cookie cutter and place on the prepared baking sheet. Before placing in oven, sprinkle with green sugar and coconut (directions below).
  6. Bake 13-15 minutes, remove from oven and let cool completely.
Colored Sugar Sprinkles
  1. Combine water and spirulina powder. Slowly add this liquid to your sugar in a medium mixing bowl, stirring to combine, until you achieve the color you want.
  2. On a parchment lined baking sheet, spread your green sugar into a thin layer and allow to air dry for a few hours. If you want to save time, you can bake the sugar for 20 minutes in an oven set to it’s lowest temperature (about 200º).
  3. When the sugar is completely dried out, crumble your sheet of sugar up, and store any leftover sugar in a clean dry container.
Colored Coconut Sprinkles
  1. Combine water and spirulina powder. Slowly add this liquid to your shredded coconut in a medium mixing bowl, stirring to combine until you achieve the color you want.
  2. On a parchment lined baking sheet, spread your green coconut into a thin layer and allow to air dry for a few hours.
  3. When the coconut is completely dried out it is ready to use! Store any leftover coconut in a clean dry container.