Low-fat Sugar Shamrocks

Note: The dough will need to be chilled overnight. So plan ahead.

In a medium bowl, cream together the butter and sugar. Add egg and vanilla, mixing well. In another bowl, carefully whisk together flour, baking powder and salt. Add flour mixture to the creamed butter mixture, one cup at a time, mixing in between additions. Dough will be crumbly but it will harden up.

Form a dough ball with the dough and wrap it tightly in plastic wrap or wax paper. Place in the refrigerator and chill overnight.

Once dough has chilled, preheat oven to 350 F. Line a cookie sheet in foil and liberally spray it with cooking spray. Then, on a lightly floured surface, roll out dough to about 1/4-inch thickness. Lightly flour the edges of a shamrock cookie cutter and cut out shapes. Re-roll dough scraps and repeat until all dough is used.

Place cookies at least one inch apart on the prepared cookie sheet and bake for 8 to 12 minutes, or until cookies are golden brown. Place on a wire cooling rack and cool completely before frosting.

While cookies cool, prepare frosting by mixing butter, sugar and vanilla together until fluffy. Separate icing into two separate bowls. In one bowl, leave the color as is. In the second bowl, add in drops of green food dye until it’s a bright green. Frost cookies with white and green icing as desired. Then, sprinkle with sprinkles, or other add-ons and enjoy!