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Pot o’ Gold Cookies were the centerpiece for our table. To make a pot of gold, I stuffed gold metallic shred into a black plastic witch’s caldron I saved from Halloween. I placed my iced shamrock cookies on top. 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.
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 97 calories, 5 g fat (3 g saturated fat), 11 mg cholesterol, 46 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Pot o' Gold Cookies in Taste of Home February/March 2008, p13
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Reviewed on Mar. 11, 2012 by ilka896
These were amazing! Love them Love them Love them.
Reviewed on Mar. 21, 2011 by cynthiaelliott
These cookies wre good, however, I did not get the 44 serving, probably I made them too large. I used Wilton cookie icing to save time. It worked well and the cookies looked great.
Reviewed on Mar. 17, 2010 by michellelynne
These were good, and pretty easy to make. However, they stuck so badly to the baking sheets that I lost quite a few. Greasing them didn't help, so I would use parchment paper next time. The icing was good and looked very festive on them.
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