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Pot o' Gold Cookies

 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
44 ServingsPrep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tablespoon 2% milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon McCormick® Pure 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

2 of 2

Pot o' Gold Cookies (continued)

Directions (continued)

  • 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.