You will require Shamrock cookie cutters for this recipe (see link in the equipments above)
Place the flour, baking powder and salt in a bowl and whisk then set to one side.
Place the butter and sugar in a mixing bowl and beat together until smooth and creamy. Add the egg and vanilla and mix until combined so for around one minute more.
Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be soft but if it is too sticky add another tablespoon of flour.
Divide into two equal parts then roll out between parchment paper to around a quarter inch thickness.
Cover with foil or clingfilm and chill for between one or two hours or even overnight.
When ready to remove from the fridge, preheat the oven to 180ºc.
Use your shamrock cookie cutters to cut out your cookies then place the cookies onto baking sheets and leave at least three inches between each cookie to allow for spreading.
Bake for around 10/12 minutes before removing from the oven and allowing to cool for five minutes.
Transfer to a wire rack and allow to cool fully before decorating.
Once fully cooled, melt your chocolate in a heat proof bowl. Dip each cookie half way into the chocolate then place onto a lined baking sheet.
Top with green sprinkles.
Allow to set then serve.