| 1 |
With an electric mixer, beat butter on high for 3 minutes or until very soft and light in color. Add grated almond paste and sugar. Mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until almost white-colored and fluffy. Mix in vanilla. |
| 2 |
Gently stir flour into mixure until just combined. Spoon 1/2 of dough onto a 15-inch-long piece of wax paper. With hands, press dough out to a 1/4-inch thickness. Top with wax paper. Lightly smooth top with rolling pin. Keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough and chill for 1 hour to firm. |
| 3 |
Preheat oven to 325 degrees. Line cookie sheets with parchment or foil. |
| 4 |
Work with one piece of dough at a time, keeping other half refrigerated. Cut out cookie shapes, shamrocks or as desired, and place on cookie sheets 2 inches apart, dipping cutters in flour if sticking. Repeat until all dough is used. Keep unbaked cookies refrigerated until ready to bake. |
| 5 |
Bake plain or brush tops with milk and sprinkle with green sugar. Bake for 12 to 14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks. |
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