Normally I would use a maple leaf shaped cutter for these cookies but the shamrock seemed more appropriate for this time of year.
Sun Oven Maple Cookies
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup light brown sugar, packed
1/4 cup maple syrup
1 egg, lightly beaten
Sift together the flour, cream of tartar, baking soda, and salt into a medium bowl. In a large bowl beat the sugar and butter with an electric mixer until light and fluffy. Gradually beat in the maple syrup and egg. Add the flour and mix until a soft dough forms. Scrape the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate until firm, 1 to 2 hours.
Set the Sun Oven out to preheat while the dough is in the refrigerator. Line dehydrating racks with parchment paper or silicone baking mats or lightly grease stackable baking sheets. Roll out half the dough 1/8 in thick on a lightly floured surface. Keep the remaining dough refrigerated. Using a 3 1/2-inch floured cookie cutter cut out 12 cookies. Arrange cookies on the prepared racks or baking sheets about 1 inch apart. Bake until lightly browned, 20 to 30 minutes. Cool cookies on wire racks. Repeat with remaining dough.
Makes about 24 cookies.