Cookies

• 1
  Preheat oven to 375°F. Cream butter and sugar until light and fluffy. Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour mixture into butter mixture. Mix until well blended.
• 2
  Divide dough in half. Roll out half of dough at a time on a lightly floured surface to ⅛-inch thickness (approx. 12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place ½- inches apart on parchment lined or unbuttered cookie sheets.
• 3
  Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool completely. Spread tops of cookies with buttercream icing and sprinkle with green cake decorating crystals. Store in airtight container.

Buttercream Icing

• 1
  Cream butter. Add powdered sugar and blend well. Stir in whiskey and beat well. Blend in food color. Add additional sugar or whiskey if necessary for spreading consistency. Makes ½-cup icing.

•  !
  *½ teaspoon of vanilla plus 2½ teaspoons water could be substituted for whisky.