Leprechaun Blossom Cookies

Leprechaun Blossom Cookies

I turned one of my favorite shortbread cookies into a St. Patrick’s Day green cookie. By adding a bit of mint flavor, green food color, and seasonal sprinkles, these simple little cookies become Leprechaun Blossoms!

📍 Pin HERE for later!

• 1/2 c. butter – room temp.
• 1/2 c. powdered sugar
• 1 t. vanilla
• 1/2 t. mint extract
• 1 1/4 c. flour
• 1 T. milk
• green food color

Filling:

• 1/4 c. heavy cream
• 1/2 c. chocolate chips
• green sprinkles

Make it:

1. Using a mixer, cream butter and sugar until combined and fluffy.
2. Add vanilla, mint, and green color (a few drops to make a nice green color).
3. On low, mix in flour.  Dough will be very dry and crumbly.
4. Add milk (may need a bit more) just until dough comes together. Don’t make the dough sticky, just moist enough to roll into balls
5. Form dough into 1″ balls and chill for 30 minutes
6. Preheat oven to 350° while dough chills.
7. Bake for 12 minutes until set and just barely brown
8. Remove from oven and immediately, using the end of a wooden spoon or teaspoon measuring spoon, press a divot into each cookie.
9. Move to a cooling rack and completely cool

While cookies are baking prepare ganache filling:

1. In a microwave safe bowl, bring cream to a simmer in microwave (about 45 seconds)
2. Remove from microwave and stir in chocolate chips.  keep mixing until combined and glossy.
3. Allow ganache to cool, but still pourable, as cookies bake and cool
4. Once cookies are completely cool, fill indents with chocolate.
5. Top with sprinkles if desired.

You could fill cookies with your favorite buttercream or even some store bought frosting!