Pot Of Gold Cookie Balls Recipes

Steps:

• 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.

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a baking sheet lined with waxed paper. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package. Pour Sprinkles into a small bowl. Dip flat side of each cookie ball into melted white chocolate and then into sprinkles. Place on same waxed paper-lined baking sheet. Insert wooden pop stick into each cookie ball. Refrigerate 15 minutes.

Steps:

• Mix together shrtening, sugar and egg yolks.
• Stir in milk and vanilla.
• Add in flour, baking powder and salt.
• Chill dough.
• Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon.
• Place 3 inches apart on an ungreased baking sheet.
• Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft.
• Yields 5 dozen 2-inch cookies.