POT O' GOLD COOKIES
Make and share this Pot O' Gold Cookies recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- In a large mixing 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-inch roll, wrap in plastic wrap.
- Refrigerate overnight.
- Unwrap and cut into 1/4 inch slices.
- Place 2-inches 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.
Nutrition Facts : Calories 107.8, Fat 5.6, SaturatedFat 3, Cholesterol 12.4, Sodium 43.3, Carbohydrate 13.7, Fiber 0.4, Sugar 8.5, Protein 1.1
POT O' GOLD COOKIES
St. Patrick's Day had my thoughts turning to these cookies and I thought I'd share with you my favorite kind of gold - liquid gold in the form of caramel. These chocolate cookies are soft and chewy and just bursting with an ooey gooey soft caramel center. You can omit the cocoa powder and have a blonde version as well. The secret? A Rolo.
Provided by Raquel Grinnell
Categories Dessert
Time 22m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper. You don't have to do this, but it will make it much easier to clean if some of the caramel leaks through.
- In a large mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla; beat well. Mix in baking soda, salt, cocoa powder and flour until well combined, but do not over mix.
- Shape dough into 1" balls. Flatten slightly in the palm of your hand. Place one Rolo in the middle and roll the dough up around it so that it is completely enclosed. Place on prepared cookies sheets - 8 to a sheet, staggering them, as they will spread quite a bit when baked.
- Bake 9-11 minutes until puffy and the edges are set. They will appear very fluffy but will gradually flatten out slightly as they cool.
- Cool 1-2 minutes on pans and then remove to wire racks and cool completely before storing in an airtight container.
Nutrition Facts : Calories 128.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 23, Sodium 106.4, Carbohydrate 17.2, Fiber 0.6, Sugar 8.7, Protein 1.6
RAINBOW AND POT OF GOLD COOKIES
Discover your pot of gold at the end of a fruit snack-covered cookie rainbow!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 14
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280, Carbohydrate 47 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 1 1/2 g
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