Best Pot O Gold Cookies Recipes
POT O' GOLD COOKIES
These soft, buttery cutouts are always a hit, plus you can flavor the dough any way you like. I've used almonds, walnuts...even maraschino cherries. -Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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 CHEX™ MIX
You're 15 minutes away from a quick-and-easy, sweet-and-salty snack mix.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 11 g, TransFat 0 g
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
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