Shamrock Cookie Recipe

Ingredients:
* 1/2 cup shortening
* 1/2 cup butter or margarine
* 2 cups sugar
* 3 eggs
* 1/4 cup milk
* 1 teaspoon vanilla
* 1/2 teaspoon salt
* 5 cups flour

Directions:
Cream shortening and sugar together. Beat in eggs. Stir in milk,
vanilla and salt. Mix in flour. Work the dough with your hands for a
minute before rolling out.

Roll out the dough to 1/8 inch thick. Use flour as needed to roll out
the cookies.

For each shamrock, you will need 3 heart-shaped cookies. Place one
heart on an ungreased cookie sheet, then put one heart on each side at
a 90-degree angle so the tips at the bottom are overlapping. Gently
press the cookies together where they overlap.

Take a lump of dough the size of a small walnut. Roll into a rope.
Press one inch of the rope onto the bottom of the shamrock. Shape the
remaining rope into a stem and flatten gently. (Four or five shamrocks
will fit on each cookie sheet.)

Bake in a 350 degree oven for 12 minutes, or until golden brown.

Immediately remove the cookies from the cookie sheet and allow to
cool.
When the cookies are cooled thoroughly, frost with shamrock icing. For
added decoration, use cookie sprinkles, if desired.

Shamrock Icing
(makes enough to frost 2 dozen shamrock cookies)
* 3 cups of powdered sugar
* 1/4 cup soft butter or margarine
* 5 or 6 tablespoons milk
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla
* 10 drops green food coloring

Measure the powdered sugar into a mixing bowl. Work the
butter/margarine into the dry powdered sugar with a mixing spoon. Add
salt and vanilla. Add the milk 1 tablespoon at a time and mix
thoroughly after each addition. When the icing is finished, add the
food coloring and mix thoroughly.