Pot o' Gold Cookies Recipe

4.5 3 3
Pot o' Gold Cookies Recipe
Pot o' Gold Cookies Recipe photo by Taste of Home
Publisher Photo

Pot o' Gold Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
44 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

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. 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.
Originally published as Pot o' Gold Cookies in Taste of Home February/March 2008, p13

Nutritional Facts

1 each: 97 calories, 5g fat (3g saturated fat), 11mg cholesterol, 46mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts.
  2. 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.
  3. 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.
  4. Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
Originally published as Pot o' Gold Cookies in Taste of Home February/March 2008, p13

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Reviews forPot o' Gold Cookies

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ilka896 User ID: 6549264 171712
Reviewed Mar. 11, 2012

"These were amazing! Love them Love them Love them."

MY REVIEW
cynthiaelliott User ID: 1867504 140505
Reviewed Mar. 21, 2011

"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."

MY REVIEW
michellelynne User ID: 221009 85234
Reviewed Mar. 17, 2010

"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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