Let these little guys be the stars of your St. Patrick’s Day party. They’re so fun to make and create an unforgettable impression!
Ingredients
- 1-1/2 cups butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3 to 4 cups Royal Icing
- Assorted paste food coloring
- Shamrock and gold sprinkles, optional
- Edible Marker, optional
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.
- Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out the dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun’s body for a thinner shape.
- For each hat, cut a 1-1/4-in. square and a 1-3/4×1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads.
- Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely.
- Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use an edible marker to draw freckles.
Nutrition Facts
1 cookie: 439 calories, 19g fat (12g saturated fat), 74mg cholesterol, 405mg sodium, 62g carbohydrate (36g sugars, 1g fiber), 5g protein.
