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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
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 3-1/2 dozen


  • 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


  • 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
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.
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Average Rating:
  • ilka896
    Mar 11, 2012

    These were amazing! Love them Love them Love them.

  • cynthiaelliott
    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.

  • michellelynne
    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.