Pour all the ingredients into a saucepan. Mix together over medium to high heat. Stir until it reaches a boil. Boil for one minute.

Remove from heat and add to a 13?9 pan lined with parchment paper. Place the pan into the refrigerator and chill for 2 hours or until set.

Dip the cookie cutter in sugar to help avoid sticking. Cut out the shamrocks and then roll them in a bowl of sugar. Set aside a parchment-lined cookie sheet. Repeat until there is no more room to cut out shamrocks.

Store in the refrigerator for up to two weeks.