Ingredients
1-1/2 cups butter, softened1-1/2 cups sugar2 eggs3 teaspoons vanilla extract4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1 teaspoon salt3 to 4 cups Royal IcingAssorted paste food coloringShamrock and gold sprinkles, optional Edible Marker, optional
Preparation
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.
Preheat oven to 350°. 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.
For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-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.
Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely.
Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.
