Best 5 Pot O 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.

POT O' GOLD COOKIES

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.

POT O' GOLD COOKIES

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.

POT O' GOLD CHEX™ MIX

Steps:

• In large microwavable bowl, place cereals, pretzels and peanuts; set aside.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container.