Clover Cookies Food

SUGAR COOKIES WITH CLOVERS

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.

SLICE AND BAKE CLOVER COOKIES RECIPE

Steps:

• In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat butter and sugars for 2-3 minutes until light and fluffy. Add egg, vanilla and almond, mix until combined. Add the flour and salt, mix until a soft dough forms.
• Divide the dough into two balls. Wrap one ball in plastic wrap and set aside. Fold the green food coloring into the remaining ball until it is a uniform color. Flatten into a 1-inch thick disk. Wrap in plastic wrap and place in the refrigerator along with the ball of dough. Chill for 3 hours.
• Remove the green dough, using a clover shaped cookie cutter, cut as many clovers as you can out of the dough, re-rolling the dough as needed.
• In a small bowl, whisk together the egg white and water. Brush over the tops of each clover, and stack into a tall "tower." You want the clovers to be lined up as evenly as possible. Lay the tower down, so that it's one long log of clovers. Wrap with plastic wrap and freeze for 30 minutes.
• Break the ball of dough into several pieces and roll into ropes. When the clover log is ready, remove it and line the clovers with the long ropes. You want to encase the clovers completely. Press tightly, then roll on a lightly floured surface into a smooth log. Brush the outside with egg wash, then roll in the sprinkles. I used a loaf pan to do this and it worked really well. Return to the freezer for 30 minutes.
• Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. Slice the log into ¼" thick slices. Place 12 on a baking sheet at a time. Bake for 10-12 minutes, remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.

CLOVER COOKIES

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.

CLOVER COOKIE POPS

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.

CLOVERLEAF COOKIES

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.

CLOVE SUGAR COOKIES

Steps:

• Put the butter, hazelnuts, vanilla extract and 85g of the icing sugar in a food processor and whizz to a paste. Add 1 tsp of the ground cloves and the flour, and pulse together until a dough forms.
• Heat oven to 200C/180C fan/gas 6. Line a couple of baking sheets with baking parchment. Roll the dough into walnut- sized balls and arrange on the baking sheets. Use the back of a fork to lightly squash each ball, then bake for 12-15 mins until they turn a pale biscuit colour - if they get too brown, they will become dry.
• Mix the remaining icing sugar and ground cloves, then sieve thickly over the hot biscuits. Leave to cool slightly before eating just warm, or cool.