Irish Shamrock Cookies Recipe -
Irish Shamrock Cookies Recipe

Irish Shamrock Cookies

Recipe by  

"These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on"

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Ingredients Edit and Save

Original recipe makes 1 1/2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
  2. Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
  3. On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
  4. Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2008

I love this recipe. My Mom made it for me growing up. She clipped it out of the newspaper. It is a little salty, but pistachios are salty too. SOMETHING VERY IMPORTANT TO DO: Use only 1/2 cup margarine (1 stick) or the dough will be far too sticky to roll out. My mom made this every St. Patrick's Day and m brother and sister and I all loved it. I don't know if the margarine thing is a typo or what. But 1/2 cup is what the original recipe calls for.

Most Helpful Critical Review
Mar 14, 2008

I read in prior reviews that the dough is sticky and complaints about not being able to roll the dough out. My complaint is that no where in the directions does it say that the dough NEEDS to be chilled. BUT it must be chilled (at least 2 hrs)in order to be able to roll and cut them out! Secondly, use unsalted butter because this cookie is salty already from the Packaged ingredients. It's not a very good tasting cookie as it's so, so salty with only a hint of sweetness. I added an additional tablespoon of sugar to it but I don't think thats enough. Not a very good cookie.


38 Ratings

Jul 13, 2003

I tried these cookies and they were fab! I had to make myself stop tasting the dough. I iced them with the Sugar Cookie Icing on this website. The almond flavoring in the icing slightly masked the pistachio flavor of the cookies, but they were still very wonderful! I've already bought 4 boxes of pistachio pudding mix to be ready to make them again!

Aug 06, 2003

awful cookies, too sticky to roll, maybe they should be chilled first, but don't bother! We patted them into rounds to bake. Pudding adds no flavor, very little green color and baking mix made them way toooooo salty. waste of time!

Mar 17, 2008

I used margarine instead of butter, and I added an additional two tablespoons of sugar (for a total of three). The green wasn't as dark as I'd like, so I added about five or six drops of green food coloring. Great! I agree with previous reviewers who say these are a little salty, so it's a good thing that we like our salt! I think different pudding combos would be nice, too. Oh, and instead of trying to roll-and-cut them, I just dropped them by rounded teaspoons on greased sheets and flattened them to about ½" with the bottom of a glass dipped in sugar. 11 minutes, done, good. Thanks for sharing this one!

Mar 08, 2005

This recipe has been a family favorite for a long time and I am so very glad that I was able to find it on your site, because in my moving the recipe somehow was lost.

Jul 13, 2003

This recipe is more like a sweet biscuit. Not very sweet. The cookies come out a lovely festive color, but the dough is very sticky and hard to handle.

Jul 15, 2003

I thought these were tasty, although my husband and kids said they were just o.k. I also added chopped pistachios to the mix. Thanks Mary Beth!


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 869 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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