SLICE AND BAKE CLOVER COOKIES RECIPE
These bright and cheery slice and bake clover cookies are sure to be the hit of your St. Patrick's Day celebration!
Provided by Natalie
Categories Cookies
Time 4h30m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat butter and sugars for 2-3 minutes until light and fluffy. Add egg, vanilla and almond, mix until combined. Add the flour and salt, mix until a soft dough forms.
- Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold the green food coloring into the remaining ball until it is a uniform color. Flatten into a 1-inch thick disk. Wrap in plastic wrap and place in the refrigerator along with the ball of dough. Chill for 3 hours.
- Remove the green dough, using a clover shaped cookie cutter, cut as many clovers as you can out of the dough, re-rolling the dough as needed.
- In a small bowl, whisk together the egg white and water. Brush over the tops of each clover, and stack into a tall "tower." You want the clovers to be lined up as evenly as possible. Lay the tower down, so that it's one long log of clovers. Wrap with plastic wrap and freeze for 30 minutes.
- Break the ball of dough into several pieces and roll into ropes. When the clover log is ready, remove it and line the clovers with the long ropes. You want to encase the clovers completely. Press tightly, then roll on a lightly floured surface into a smooth log. Brush the outside with egg wash, then roll in the sprinkles. I used a loaf pan to do this and it worked really well. Return to the freezer for 30 minutes.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Slice the log into ¼" thick slices. Place 12 on a baking sheet at a time. Bake for 10-12 minutes, remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 330 kcal, Sugar 18 g, Sodium 158 mg, Fat 13 g, SaturatedFat 8 g, Carbohydrate 48 g, Fiber 1 g, Protein 5 g, Cholesterol 45 mg, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
CLOVER COOKIE POPS
Celebrate St. Patrick's Day with these clover leaf shaped pops made using Betty Crocker® double chocolate chunk cookie mix and frosting - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 14
Number Of Ingredients 8
Steps:
- In food processor, place cookie mix. Cover; process 10 seconds or until chocolate chunks are finely chopped. Add oil and egg. Cover; process with on-and-off pulses until dough forms. Refrigerate 1 hour.
- Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch clover-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 craft stick halfway into center of each cookie.
- Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
- Divide frosting between 2 small bowls; tint 1 bowl with kelly green food color and 1 bowl with lime green food color. Frost half of the cookies with each color. Decorate with sanding sugar. Spoon remaining frosting into separate resealable food-storage plastic bags; cut off tiny corner of bags. Squeeze bag to pipe shamrock outlines on cookies. Let stand until set.
Nutrition Facts : Calories 260, Carbohydrate 38 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg
FLOWER COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 14 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
- Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
- Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
COLORFUL COOKIE POPS
Surprise your kids with these colorful cookie pops that are made using Gold Medal® flour - perfect dessert that can be ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Mix sugar, butter, vanilla and egg in large bowl with spoon until smooth. Stir in flour. Divide dough in half. Stir red food color into one half of dough; stir green food color into other half of dough.
- Shape dough into 1 1/2-inch balls, using some of each color of dough for each ball. Place balls 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each ball. Press bottom of glass onto dough to grease, then dip into sugar; press on balls until 1/4-inch thick. Press candy sprinkles into dough or sprinkle with colored sugars.
- Bake 9 to 11 minutes or until slightly firm and edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 70 mg
ALIEN COOKIE POPS
All you need is a few drops of neon green food coloring and some candy eyeballs to transform white chocolate-covered sandwich cookies into an eerily fun Halloween treat. These alien cookie pops are great for parties or a fun everyday treat.
Provided by Justin Chapple
Categories dessert
Time 1h
Yield 14 to 16 servings
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper. Carefully insert a 4-inch lollipop stick into the creme center of each sandwich cookie and arrange them on the prepared baking sheet.
- Add the white chocolate chips and coconut oil to a large microwave-safe bowl. Microwave on high for 45 seconds, then stir with a rubber spatula. Continue to microwave on high in 15-second intervals, stirring in between each, until just melted and the mixture is smooth. Vigorously stir in the food coloring until the desired color is achieved.
- Working carefully but quickly, hold a cookie by the lollipop stick, place over the bowl and use a small spoon or offset spatula to cover the cookie with the neon green chocolate. Transfer back to the baking sheet and immediately decorate with eyeballs. Repeat with the remaining cookies and neon green chocolate. Let the lollipops set for 30 minutes before serving.
CLOVER COOKIES
Sprinkle a little luck on your sugar cookies. Draw your own stencil or use our template to create the clover design.
Provided by Martha Stewart
Yield Makes 50
Number Of Ingredients 8
Steps:
- Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs
- Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
- Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
- Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.
QUICK CHOCOLATE CHIP COOKIE POPS
My family prefers milk chocolate to dark or semisweet chocolate, so I created this recipe. Baking the pops on a stick makes them fun, but the cookies are just as delicious by themselves.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 12 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in chocolate chips and pecans. , Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Insert a wooden stick into each cookie if desired. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 121mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
COOKIE POPS ON A STICK!!
Cookie pops for bouquets or centerpieces 'On Sticks'. Vanilla is the standard flavoring but just about any flavoring (extract) can be used try almond, maple, lemon, orange - you be the judge! This double recipe is easily halved.
Provided by The Compulsive Cookie
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.
- Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.
- Bake until edges are lightly golden.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 38.3 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 9.8 g, Sodium 459.1 mg, Sugar 20.9 g
CHOCOLATE CHIP COOKIE POPS
Set out a basket of these pleasing "lollipops" at your next bazaar or family event and watch them disappear! You can easily create characters by icing the cookies with store-bought frosting like the CT home economists did here or serve them plain just as Jan Cassidy of El Reno, Oklahoma often does. "Our children love eating cookies either way," Jan details. "What I enjoy is the fact that serving the sweets on sticks like this keeps messy hands to a minimum."-Jan Cassidy, El Reno, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).
Nutrition Facts :
CARAMEL COOKIE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Beat butter, confectioners' sugar, brown sugar, and salt together in a bowl until light and fluffy. Add egg and vanilla extract; beat until smooth. Gradually beat flour into butter mixture until dough is smooth; stir chocolate chips into dough.
- Shape dough into 1-inch balls and place 2-inches apart on prepared baking sheets.
- Bake until cookies are set, 10 to 12 minutes. Immediately press a round toothpick into the center of each cookie; remove to wire racks to cool completely.
- Place pecans in a shallow bowl. Line a flat work surface with a sheet of waxed paper.
- Stir caramels and water together in a saucepan over medium-low heat until caramels melt and mixture is smooth, 3 to 5 minutes.
- Hold a cookie by the toothpick and dip it into the caramel mixture, turning to coat completely. Remove from caramel and let any excess caramel drip off into the saucepan. Immediately dip the bottom and sides of each caramel-coated cookie into pecans. Transfer to wax paper to cool until set. Repeat with remaining cookies.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 12.2 g, Cholesterol 9.4 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 43.8 mg, Sugar 7.1 g
COOKIE CUTTER ICE CREAM POPS RECIPE BY TASTY
Here's what you need: strawberry ice cream, white chocolate chip, coconut oil, yellow food coloring, green sanding sugar, pineapple cookie cutter, ice pop sticks, metal skewer, offset spatula
Provided by Matthew Johnson
Categories Desserts
Time 13h5m
Yield 8 pops
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
- Fill a bowl large enough to fit the cookie cutter with hot water.
- Remove the empty chilled baking sheet from the freezer and line with parchment paper.
- Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer.
- Fill a medium bowl with very hot water.
- Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches (7 cm) into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
- Return the pops to the freezer for 1 hour.
- While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
- Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
- Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
- Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
- Enjoy!
Nutrition Facts : Calories 974 calories, Carbohydrate 87 grams, Fat 67 grams, Fiber 0 grams, Protein 13 grams, Sugar 85 grams
CARAMEL CORN POPS RECIPE
Provided by Camille
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Pour corn pops into two 9x13" pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
- Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and dump the pops on wax paper.
- Break into pieces and enjoy!
More about "clover cookie pops recipes"
JACK-O'-LANTERN SUGAR COOKIE POPS RECIPE - PILLSBURY.COM
From pillsbury.com
NO-BAKE CHOCOLATE COOKIE POPS - JUST A TASTE
From justataste.com
4-INGREDIENT LEFTOVER COOKIE POPS - MY CRASH TEST LIFE
From mycrashtestlife.com
BEST COOKIE DOUGH POPS - HOW TO MAKE COOKIE DOUGH …
From delish.com
NO-BAKE COOKIE DOUGH POPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
COOKIE POPS RECIPE | LAND O’LAKES
From landolakes.com
CLO'S BUTTERY SHORTBREAD COOKIES - CLOVER
From cloversonoma.com
COOKIE POPS | TOLL HOUSE® - BAKING AND SAVORY RECIPES
From verybestbaking.com
CHOCOLATE CHIP COOKIE CAKE POPS - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
NO BAKE CHAMPAGNE COOKIE POPS | NEW YEAR'S EVE DESSERT
From lifeloveandsugar.com
CLOVER COOKIE POPS | RECIPE | COOKIE POPS, COOKIE RECIPES …
From pinterest.com
COOKIE DOUGH POPS - SUGAR SPUN RUN
From sugarspunrun.com
CLOVER FOOTPRINT COOKIES - AFTERNOON EXPRESS
From afternoonexpress.co.za
CLOVER COOKIE POPS - BIGOVEN.COM
From bigoven.com
BEST COOKIE POPS - DELISH.COM
From delish.com
FUNFETTI® COOKIE POPS | VERY BEST BAKING - TOLL HOUSE®
From verybestbaking.com
SWEET AND SALTY CORN POPS - JAMIE COOKS IT UP
From jamiecooksitup.net
SPRINKLE COOKIE POPS - COCO AND ASH - EASY RECIPES
From cocoandash.com
ST PATRICK’S DAY COOKIE POPS – SHEKNOWS
From sheknows.com
CLOWN COOKIE POPS WITH A ROYAL ICING HOW-TO - OVERTIME COOK
From overtimecook.com
COOKIE POPS • LOVE FROM THE OVEN
From lovefromtheoven.com
COOKIE DOUGH TRUFFLE POPS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MONSTER COOKIE POPS RECIPE - PILLSBURY.COM
From pillsbury.com
CLOVER COOKIE POPS - DAIRY FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
CLOVER SNACKPACK YOGHURT POPS - CLOVER CORPORATE
From clover.co.za
MARBLED CITRUS CLOVER COOKIES - CTV
From more.ctv.ca
BCL - COOKIE POPS ON A STICK!! TASTY RECIPES - BLACK CLOVER LEAF
From blackcloverleaf.blogspot.com
CLOVER COOKIE POPS | ST. PATRICK'S DAY TREATS FOR KIDS
From popsugar.com
CLOVER COOKIES | POPSUGAR FOOD
From popsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love