2 1/2 Cups Unbleached flour
3/4 Cup Fine white sugar (preferred) or regular white sugar
1/4 tspn. Table salt
1 Cup Irish Butter such as Kerry Gold (2 sticks) or Challenge Butter made in CA, cool at room temperature – cut in 16 pieces.
1 Tblspn. Vanilla extract
2  Tblspn.  Philadelphia Cream Cheese, cool at room temperature


Oven at 375 degrees. Note:  If you make this dough in a food processor, you can process the regular sugar first and actually turn it into fine sugar. Then add the other ingredients to the entire bowl. It can also be made using a hand mixer or a standing mixer such as a Kitchen Aid.

If using regular white sugar, add the sugar to the processor and pulse about 6 times until the sugar is fine. Add the flour and salt to the processor bowl or mixing bowl along with the now fine sugar and mix together lightly. Sprinkle the butter pieces over the flour. Turn on the processor or the mixer and mix together until it resembles wet sand. Add the vanilla and the cream cheese and continue to mix until the dough comes together. Turn out on a workspace that is covered with parchment paper. Knead it together if there are some pieces of the dough that did not mix in. Roll into a ball, cut that in half and roll out to 1/8 inch thick on the parchment. Cover the dough with plastic wrap and refrigerate for 3-4 hours. When the dough is ready, use your cookie cutters. Place parchment on your cookie sheets and put the shamrock cutouts on the parchment. Place in the oven and turn the sheet after 5 minutes. Continue cooking until they are lightly golden, which should take another 5 minutes.

Remove from the oven and transfer to a wire rack to cool. When cookies are almost completely cooled, sprinkle with Green Matcha Tea and a bit of sanding sugar. Enjoy!

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