I’ll share more about my trip soon, but for today, I want to just get to the tutorial for these fun cookies.
I packed up these cookies and brought them to the blogging conference in my suitcase. Only one little leg broke, so I was able to pass them out to some blogging friends who have brought riches to my life. I was happy to share mine with them.
Peek Inside Chocolate Pot of Gold Cookies
Ingredients: (makes 8)
chocolate cookie (recipe adapted from Lili Loa) –
1/3 cup cocoa powder
1/2 teaspoon salt
candy windows and gold coins-
12 crystal clear mint candies (I used Arcor candies)
1 tube Betty Crocker Chocolate Cookie Icing (royal icing)
4 ounces gold or yellow candies
parchment paper lined baking sheets
2 – 2 1/4 round cookie cutter
Flatten dough into a disc and wrap in plastic wrap or place in a zip top bag. Refrigerate for 1 hour.
I like to roll my dough out between two silicone mats, that way I don’t have to use flour to keep the dough from sticking. You can also use parchment paper, but that gets wrinkled.
If you don’t have either, lightly dust a cutting board with flour, then roll out dough.
For the first batch of cookies, roll the dough out so it is just a bit thicker than the candies you will use to fill your cauldrons. I used Gold M&M’s, so I rolled my dough out to 1/4 inch thickness.
By doing this, the cookies are more likely to keep their shape when you lift them up off the mat and place them on the baking sheet. I didn’t do it for my first batch of cookies and they were a bit misshapen.
Place the pan of cookie dough in the refrigerator.
These cookies will become the center cookie once they are stacked and assembled.
and link back to Hungry Happenings.
to share in the Readers’ Gallery