sour cream shamrocks

How To Make sour cream shamrocks

• 1

  in a large bowl cream the butter and sugar. Add the egg and vanilla, blending. Then add the sour cream and stir it in. Here is where I added a few drops of green food coloring. (optional)
• 2

  Whisk all the dry ingredients together. Gradually add to the creamed mixture, mixing well. (see if you need more coloring at this point.) Wrap in plastic and chill in the fridge.
• 3

  Remove the dough when ready to bake. Heat oven to 375 degrees. Cut the dough into portions and, on a lightly floured surface, roll out to about 1/8" (pretty darn thin). Cut with your shamrock cutters or whatever kind of cutters you want to use.
• 
  4

  Line your baking sheet with parchment. Lay the cookies on them allowing about an inch between the cookies. Bake 6-8 minutes or until edges start to brown. Cool on wire racks.
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  5

  FOR FROSTING: combine the sugar, water and meringue powder. Beat on low speed until just combined, then ramp it up on high for about 4 minutes or until you get soft peaks. Cover with plastic wrap until ready to use. If you want to brighten up the cookies with colored frosting, put some of the frosting in various bowls and add a few drops of food coloring. (or coloring paste) mixing well with a fork or mini whisk. You can use green to cover white cookies if you want. I just used plain white over green cookies and added green sprinkles over the white frosting.
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