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Pot o' Gold Cookies Recipe

Pot o' Gold Cookies Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Pot o' Gold Cookies Recipe

Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Yield: 44 Servings

20 15 35

Ingredients

1 cup butter, softened
1/2 cup sugar
1 tablespoon 2% milk
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups all-purpose flour
1/2 cup finely chopped almonds, toasted
Dash salt
ICING:
2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons 2% milk
Green food coloring

Directions

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 wrap. 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. Yield: about 3-1/2 dozen.

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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Pot o' Gold Cookies

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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.