Cloverleaf Cookies Food

GRANDMA'S CLOVER LEAF ROLLS

Steps:

• Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• Beat the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

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.

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.