St Patrick's Day Peppermint Cookies
ready in 12 h. 25 min.
- 1 ¾ cups powdered sugar (plus extra for work surface)
- 4 tablespoons sweetened condensed milk
- ½ teaspoon pure peppermint extract
- 2 drops green Food coloring
Yield may vary depending on size of cookie cutter.
Sift the confectioners' sugar into a large bowl; gradually add the condensed milk 1 tablespoon at a time and mix with a wooden spoon until the desired consistency is achieved. The mixture should come together like dough. Dust the work surface with confectioners' sugar and knead the mixture until smooth. Shape into a disc and divide in half.
Tint one disc with food coloring; mix or knead until evenly colored. Using a rolling pin dusted with confectioners' sugar, roll out each dough half to a thickness of 1/4-inch. Using a shamrock cutter, stamp out shamrocks and place on a parchment lined baking sheet.
Let creams dry overnight. Dip shamrock leaves in melted chocolate and sprinkle with nonpareils and shamrock sprinkles. Let the chocolate set for several minutes before serving.