Shamrock Sandwich Butter Cookies
This Shamrock cookie is a crisp cookie and very sweet. They can be made as sandwich cookies or as single cut outs. Mint Chocolate Ganache is a great filling for a sandwich cookie. Recipe is best when using pure butter and not margarine.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Total Time: 25-30 minutes
- Yield: 24 cookies or 12 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
¾ cup butter, softened- tested Land O Lakes
½ cup granulated sugar
1 teaspoon vanilla
1–3 oz box Lime gelatin dessert-dry- tested Jell-O®
1 egg
2 cups all purpose flour
Filling: Mint Chocolate Ganache
1 cup chocolate mini morsels
½ cup heavy whipping cream
4 unwrapped Andes Mints®, grated
Desired garnish- green sprinkles, grated Andes Mints ®
Instructions
- Preheat oven to 350.
- Line baking sheets with parchment paper.
- Cream butter, sugar, extract, gelatin powder and egg in large mixing bowl on medium speed.
- Lower speed gradually add flour.
- Beat until mixture leaves the sides of the bowl.
- On a floured surface, roll dough into 1/8 inch thickness.
- Using floured shamrock cookie cutter cut out cookies.
- Place on parchment lined baking sheet and bake at 350 for 9-11 minutes.
- Cool cookies before frosting- cookies will be hard.
- Ganache Filling:
- In microwave safe bowl, microwave cream for 40 seconds on high until very hot, not boiling.
- Add chocolate morsels to warm cream.
- Stir to combine, mixture will be runny at first, keep stirring until thickened.
- Mixture will be soft and glossy.
- Allow ganache to firm slightly.
- Add shaved Andes Mints to mixture to flavor or use 1/ 4 teaspoon mint extract.
Stir to blend in flavor. - When chocolate is thickened, spread on one side of cookie, add remaining cookie to make a sandwich.
Notes
Depending on size of cookie cutter determines the yield amount. The Shamrock Cookie cutter used for this recipe was 2.5 inches in diameter.
Click on photo below for Chocolate Mint Mousse Parfait Recipe
To Make Jello Shots:
Prepare one package of lime jello according to package. Pour jello into square 2 x 2″ dessert dishes and place at a slant in the refrigerator. ( I used a muffin tin to angle the container without spilling the gelatin). Chill until set/firm. Garnish with fresh whipped cream and chopped Ande’s Mints or Mini Chocolate Chips. Keep chilled until ready to serve. Yield: 4- servings.
