(Family Features) Dancing leprechauns, pots of gold, corned beef and
cabbage, green beer, parades, and the wearing of the green are all
synonymous with St. Patrick’s Day. But perhaps the most iconic symbol of
all is the shamrock, the ubiquitous three-leafed plant that makes an
appearance in a myriad of ways – it’s said to bring good luck.

In honor of the day and to start a new tradition to be enjoyed after the
corned beef and green beer, the Wilton Test Kitchen created a Lucky Giant
Shamrock Cookie that’s easy to bake and decorate. It’s the perfect way to
add fun, color and sweetness to a St. Paddy’s party; there’s plenty to
serve a crowd. Plus, kids and adults alike will enjoy this colorful
cookie.

The delicious butter cookie dough with a hint of almond is baked in a
shamrock-shaped pan. To decorate, start with white ready-to-use decorator
icing in a can (no special skills required). Use part of it to ice the
background and sides of the shamrock. Tint a portion green and ice the
shamrock shape on top of the cookie, then add green candy-coated
chocolates to outline the edges. The message is written with the remaining
white icing.

Lucky Giant Shamrock Cookie
Makes about 15 servings

2 3/4   cups all-purpose flour
1       teaspoon baking powder
1       teaspoon salt
1       cup (2 sticks) butter, softened
1 1/2   cups granulated sugar
1       egg
1 1/2   teaspoons vanilla extract
1/2     teaspoon almond extract
2       cans (16 ounces each) White Ready-To-Use                        Decorator Icing
Kelly Green Icing Color
Light corn syrup
Green candy-coated chocolates

Preheat oven to 375°F.

In medium bowl, combine flour, baking powder and salt. In large bowl, beat
butter and sugar with electric mixer until light and fluffy; beat in egg
and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing
after each addition. Do not chill dough. Press into bottom of ungreased
Shamrock Pan.

Bake 20-25 minutes or until edges of cookie are lightly browned. Cool in
pan 10 minutes.  Remove from pan and cool completely. Place cooled cookie
on foil-wrapped cake board or large serving platter.

Tint 2 cups icing green; thin with corn syrup. Reserve 1/4 cup white
icing; thin remaining white icing with corn syrup. Use spatula to ice
sides and background areas with thinned white icing. Spatula ice shamrock
on top of cookie with green icing. Position candy on edges of shamrock.
Using Tip 4, print message with reserved 1/4 cup white icing.

Convenience Tip: Substitute 2 packages (18 ounces each) refrigerated
cookie dough for cookie recipe above.