When I ran out of food coloring for St. Patrick’s Day last year I decided to just make do and ended up with this recipe. We like it so much we make even when the green isn’t required!
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. granulated sugar (scant)
3/4 cup vegetable oil
1/2 cup mint leaves (no stems, packed)
Preheat oven to 350 degrees F.
In a bowl, mix together dry ingredients.
In a blender, blend wet ingredients until mint leaves are pureed and everything is thoroughly blended (I also put the sugar in because ours is less processed and thus gives a “grainy” texture to cookies, so if I mix it first in the blender with the wet ingredients it resolves some of that issue).
Pour the wet ingredients into dry and mix well to form a cookie dough.
Chill dough for at least 20 minutes before using.
Use as you would sugar cookie dough. To make the shamrocks we rolled three small balls and set them in the shamrock leaf shape on the cookie sheet and rolled a snake/worm type piece for the stem. Do not flatten the dough, as using oil makes the cookies spread more. Bake for about 10-12 minutes. Enjoy!