Irish Shortbread Cookies

These shamrock shortbread cookies are the perfect St. Patrick's Day dessert! They are super easy to whip up and are incredibly buttery. Made with grass-fed Irish butter and dipped in chocolate, these melt-in-your-mouth cookies are sure to hit the spot! The recipe and photos are from my mom, Jen. Thank you so much for sharing! I am so lucky to have grown up with a mom who made food from scratch every single day. She is the reason I am so invested in healthy food and creating nutrient dense meals for my own child. I hope you enjoy these delicious cookies!

Ingredients:

• 8 oz butter, softened

• 1/2 tsp vanilla extract

• 1/2 tsp maple extract

• 1/2 cup sugar

• 1 and 3/4 cups all purpose flour

• 1/4 cup cornstarch

• melted chocolate for dipping

• sprinkles (optional)

Directions:

1. In a large bowl, combine the butter and extracts until smooth. Slowly add in the sugar and stir until combined and smooth.

2. Add the flour and cornstarch to the bowl and mix with a stiff spatula.

3. Pour the mixture onto a heavily floured work surface and knead for 30 seconds. Form the dough into a ball.

4. Roll out the dough until it is a quarter inch thick. Cut into shamrocks and place onto a parchment lined baking sheet. Place the baking sheet into the fridge for one hour.

5. Preheat the oven to 350 F. Bake for 12-15 minutes, or until golden. Cool on a wire rack.

6. Dip in melted chocolate and add sprinkles if desired! Enjoy!