Clover Cookies Recipes

Steps:

• In food processor, place cookie mix. Cover; process 10 seconds or until chocolate chunks are finely chopped. Add oil and egg. Cover; process with on-and-off pulses until dough forms. Refrigerate 1 hour.
• Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 3-inch clover-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Insert 1 craft stick halfway into center of each cookie.
• Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
• Divide frosting between 2 small bowls; tint 1 bowl with kelly green food color and 1 bowl with lime green food color. Frost half of the cookies with each color. Decorate with sanding sugar. Spoon remaining frosting into separate resealable food-storage plastic bags; cut off tiny corner of bags. Squeeze bag to pipe shamrock outlines on cookies. Let stand until set.

Steps:

• Sift together flour, salt, and baking powder into a large bowl; set aside. Combine butter and granulated sugar in the bowl of an electric mixer fitted with paddle attachment; cream on high speed until fluffy. Beat in eggs
• Reduce speed to low. Add flour mixture in two additions, mixing until well combined. Mix in vanilla. Divide dough in half, and cover with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees. Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 3-inch cookie cutter, cut out 25 rounds. Working with 1 round at a time, place clover stencil on top; sprinkle surface with sanding sugar.
• Arrange rounds on parchment- or nonstick baking mat-lined baking sheets. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
• Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks. Store cookies in an airtight container for up to 5 days.

Steps:

• Sift flour, salt, and baking powder into a large bowl, and set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until fluffy. Beat in eggs.
• Reduce speed to low. Add flour mixture in two additions, and mix until well combined. Mix in vanilla. Divide the dough in half, and wrap in plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees. Sift together confectioners' sugar and food coloring into a small bowl, and set aside.
• Roll out 1 piece of dough on a lightly floured work surface 1/8 inch thick. With a 2 1/2-inch cookie cutter, cut out 25 rounds. Arrange rounds on parchment-lined baking sheets 2 inches apart.
• Working with one round at a time, place clover stencil on top; using a small sieve, sprinkle surface with green sugar. Refrigerate until firm, about 15 minutes, or until ready to bake. Repeat process with remaining dough.
• Bake, one sheet at a time, until edges just start to brown, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Steps:

• Heat oven to 375 degrees.
• In large bowl cream brown sugar, sugar, margarine and shortening until light and fluffy.
• Blend in vanilla and egg.
• Stir in flour, baking soda and salt (is using) and mix well.
• Divide dough into 3 parts. Place in small bowls. (Note - I make two of the parts a little bit larger than one as you will be adding 1/4 cup peanut butter to it and there always seems to be more of that mixture left at the end otherwise).
• Add chocolate chips it one part, peanut butter to second (smaller portion) and melted chocolate to the third.
• Refrigerate dough for about 30 minutes for easier handling.
• Shape approximately 1 tsp of each dough into a ball. To form each cookie place one of each flavour balls cloverleaf style onto an ungreased baking sheet. Bake for 10 to 12 minutes until set. Let cool for a few minutes before carefully removing from cookie sheets. This is important as these cookies can be fragile at first.