Recipe

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• 1-1/2 cups butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 3 tsp vanilla extract
• 4 cups king arthur unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt
• 3 to 4 cups royal icing
• assorted paste food coloring
• green shimmer dust or edible glitter, optional
• green shamrock sprinkles , optional
• miniature semisweet chocolate chips

• 1 In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle.
• 2 On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape.
• 3 For each hat, cut a 1-1/2-in. square and a 1-3/4-in. x 1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads.
• 4 Bake at 350° for 10-14 minutes or until edges are lightly browned. Cool for 1 minute before carefully removing to wire racks to cool completely.
• 5 Tint small amounts of Royal Icing red, yellow and black. Leave a small amount plain. Tint remaining icing green and orange. Frost leprechauns; decorate with shimmer dust and shamrock sprinkles if desired. For eyes, attach miniature chocolate chips with plain frosting. Yield: about 3 dozen.