Pot Of Gold Cookies Recipes

POT OF GOLD COOKIES

Steps:

• Preheat oven 350°F. Line a baking sheet with parchment paper.
• In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the egg yolk and beat until well combined. Beat in the milk and vanilla.
• In a medium bowl, whisk together the flour, cocoa and salt. Add the dry ingredients to the wet ingredients in the mixer and beat until a thick dough forms.
• Place 1/3 cup sparkling sugar in a shallow bowl. Shape cookie dough into 2 tablespoon sized balls. Roll each ball in the sparkling sugar and place a few inches apart on the parchment-lined baking sheet.
• Using the bottom of a wooden spoon, make a hole in the center stirring the end of the spoon around very gently to make the hole a bit large than the end of the spoon. The hole should not go all the way through the cookie. Flatten each cookie slightly with the palm of your hand.
• Bake cookies for 10-12 minutes or until they just start to crackle in places. Let rest on cookie sheets for 5 minutes and then transfer to a wire rack to cool completely, about another 8-10 minutes.
• Cut the candy strips into 3-inch pieces. Set out the mini yellow candies and prepare the icing tube with a star attachment.
• When the cookies have cooled, pipe some icing into the hole in the center of a cookie. Pile enough yellow candies over the icing to cover it and make the cookie look like a pot of gold. Pipe two cloud-like stars on opposite sides of the cookie and arrange a candy strip in a rainbow shape sticking each end of the candy strip into the cloud-like icing. Repeat with remaining cookies.

POT O' GOLD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.

POTS O' GOLD

Steps:

• Place a sheet of waxed paper on a baking sheet; draw a 1-in. pot with a 2x1-in. rainbow coming out of the pot. Place another sheet of waxed paper over the top. Secure both to a baking sheet with tape; set aside., In a microwave, melt the chocolate chips and shortening; stir until smooth. Cut a hole in the corner of a pastry or plastic bag. Insert round tip #3 and add the melted chocolate. Pipe chocolate over outlines; chill., In another microwave-safe bowl, melt candy coating. Cut a hole in another pastry bag. Insert round tip #3 and fill with candy coating. Fill in chocolate outline. Chill until set. Use as a garnish for desserts.

RAINBOW AND POT OF GOLD COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, mix cookie mix, butter, flour and egg until soft dough forms. On lightly floured surface, roll dough 1/4 inch thick. Using 4- to 4 1/2-inch round cutter, cut out 7 rounds. Using 2-inch round cutter, cut and remove center from each round (save centers for rerolling). Cut each ring in half, making 2 curved rainbow shapes from each, for a total of 14. Place on ungreased cookie sheet.
• Roll remaining dough 1/4 inch thick. Using 2-inch round cutter, cut out 14 small rounds. Place on ungreased cookie sheet. Partially bake cookies 5 to 6 minutes or just until set.
• Unroll and remove paper from Betty Crocker Fruit Roll-Ups snacks. Using same 2-inch round cutter, cut 14 small green rounds. Roll top of each round down slightly. Brush top of each small round cookie lightly with water; place green snack on each cookie to be pot. Place 3 yellow Gushers snacks on remaining half of each cookie to be gold.
• Cut 14 strips (about 1/4-inch wide) of each red, yellow, green and blue fruit snack. Brush top of each rainbow cookie lightly with water. Place 4 colors of snacks on rainbow cookie as shown in photo.
• Bake 2 to 3 minutes longer or until edges are light golden brown and snacks have softened slightly to stick to cookies. Cool completely.

POT-OF-GOLD COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a baking sheet lined with waxed paper. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package. Pour Sprinkles into a small bowl. Dip flat side of each cookie ball into melted white chocolate and then into sprinkles. Place on same waxed paper-lined baking sheet. Insert wooden pop stick into each cookie ball. Refrigerate 15 minutes.

GOLD COOKIES

Steps:

• Mix together shrtening, sugar and egg yolks.
• Stir in milk and vanilla.
• Add in flour, baking powder and salt.
• Chill dough.
• Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
• Place 3 inches apart on an ungreased baking sheet.
• Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
• Yields 5 dozen 2-inch cookies.