Wee-Bit-O-Mint Spritz Cookies

Here's a super simple shamrock cookie for St. Patrick's Day. It's basically a standard Vanilla Spritz with a third of an Andes Mint slightly melted in the center. I like to just lay the mint on the cookies as soon as they come out of the oven, there's just enough heat to soften the candy but you still see the green.

May the luck of the Irish be with you... 

and your Spritz stick to the cookie sheet and not spread out too thin:@)

If you'd like to make the cookies but don't have Andes Mints you can substitute a little peppermint or spearmint extract to your batter and you'll have a very nice cookie that way too. And no kid has ever turned down a cookie with a green M&M in the center either!

In hindsight: I'd cut the mints into smaller pieces and sprinkle them in the center going forward, it would be cuter:@)

Basic Vanilla Spritz-came with my old metal Mirro Cookie Press 
1 C shortening and/or butter-any combo of the two, I used half and half
3/4 C sugar
1 egg
1 tsp vanilla
2 1/4 C A/P flour, sifted
1/2 tsp salt-I don't use this
1/4 tsp baking powder
food coloring-optional
Andes Mints unwrapped and cut in thirds-optional

1. Cream shortening/butter and sugar well. 
2. Beat in egg and vanilla. If using food coloring I add it now.
3. Gradually blend in dry ingredients which have been sifted together.
4. Fill press and form cookies on ungreased (not non-stick) cookie sheets.
5. Bake at 375 degrees for 10-12 minutes-I used 400 degrees and 8 minutes for my oven.
6. Once out of the oven top each cookie with a third of an Andes Mint if using. If the candy doesn't melt a little and appear like it's sticking to the cookie you can put them back into the oven for a nano-second, but keep an eye on them. 
7. Remove to cooling rack.

My tip: A good spritz cookie dough will feel like soft Play Dough, you should be able to easily pick it up and form it into a log to insert it into the press.

Let's dust off that cookie press and have a happy day:@)

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