Hopefully you had some success slowing a leprechaun down enough last night that some goodies were sent your way! In the far corner of our cookie leprechaun trap we found a crumpled, much loved paper with a recipe for authentic lucky charm cookies, that could have only been left behind by a leprechaun in a hurry to break free!
Apparently, my leprechaun gets around, and this recipe is all over the web- with a lot of complaints of spreading. There are no tricks to this recipe- but it can be made two ways. The internet version, originating from Good House Keeping, does spread a lot and there seems to be an issue with the butter flour ratio (the main cause of dreaded spread). There is an easy fix- just add 3/4 c flour. However, without the added flour, this cookie is very soft, buttery and spreadable- perfect for making an ice cream sandwich! It is always a toss up if it is warm and sunny on St. Patrick’s Day or still cold and wintry. I let the weather decide which version I make, both are playful, colorful and make Irish (American) eyes smile.
lucky charm cookies two ways
Ingredients
- 2 c lucky charms, marshmallow and cereal seperated- marshmallows reserved for later-and pull out the BEST looking ones to top the cookie at the very end
- 1.5 c flour (add 3/4 c for a firmer cookie)
- 1 tsp baking soda
- 1 tsp salt
- 1 c butter
- 1 c sugar
- 3/4 c brown sugar
- 2 eggs
- 1/2 c white chocolate chips
- 2 c softened ice cream to scoop into the middle of two cookies
Instructions
- seperate the cereal from the marshmallows
- pulse the cereal in a food processor until finely ground
- stir in flour (add the extra 3/4 c for a regular cookie)
- add in salt, baking soda and set aside that bowl
- cream butter in mixer with paddle attachment
- add in sugars, beat until light and fluffy
- add in eggs
- slowly mix in flour/ cereal mixture until it pulls away from sides of bowl
- stir in white chocolate chips and reserved marshmallow bits (keep the best looking ones to press into the cookie AFTER they cook)
- form into disks, wrap in plastic, pop in a bag and rrefrigerate for at least 30 minutes.
- spoon out table spoon size blobs of dough onto a lined baking sheet. bake at 375 for about 10 minutes- keep in mind the original recipe will spread so give them space!
- immediatly add the best marshmallows to the top once these come out of the oven, let cool on a rack. Once they are cool, scoop in ice cream and "sandwich" two cookies together. Eat and gloat in a green, sunny field where the little people can see you devouring their favorite treat! or eat the traditional way with milk, inside safe from the screaming banshees.