Lucky Charm Cookies

*Ingredients:

Cream together:

*

*3/4 cup granulated White Sugar

*1 cup Brown Sugar, packed

*2/3 cup Butter Flavored Shortening

*2/3 cup Butter, melted (1/2 stick plus almost 3 tablespoons)

*

Wet ingredients:

*

*1 Egg

*1 Egg Yolk

*2 tablespoons Milk

*2 teaspoons Vanilla Extract

*

Dry ingredients:

*3 cups Bread Flour, sifted

*1/2 cups Quick Oats, slightly blended/chopped

*1/4 teaspoon Kosher Salt

*1 teaspoon Baking Soda

*1 1/2 teaspoon Baking Powder

*

Note: Hand mix the following into the made cookie dough:

*

*1 cup Semi-Sweet Chocolate Chips, more for decorating after baking

*1/8 cup Green Mint Chocolate Chips, more for decorating after baking

*1/4 cup White Chocolate Chips, more for decorating after baking

*1/4 cup Caramel Flavored Chips, more for decorating after baking

*M&M’s Minis Milk Chocolate Baking Bits, Green Only for pressing in after baking

*Lucky Charms Marshmallows, press in a few before baking and add some after baking.

*Directions:

Preheat Oven to 350*F.

*

In a stand mixer with paddle attachment on medium-low, cream together the sugar, brown sugar, shortening and butter. Mix until light and fluffy in color (1-2 minutes).

*

Add one egg at a time on medium speed. Then add the milk and vanilla extract.

*

Sift in a bowl the bread flour, baking soda, baking powder and kosher salt.

*

Slowly add the flour mixture in thirds to the wet-creamed mixture along with the quick oats. Mix just until combined scrapping the sides of the bowl at least once.

*

Stir in the Variety of chocolate chips and cover or wrap the dough and refrigerate at least two hours or overnight.

*

Scoop cookies (We used a 3 tablespoon cookie scoop) onto a Silpat covered baking sheet or parchment paper. Add a few Lucky Charm Marshmallows to the top of each cookie. Then Bake the Cookies in the oven for about 12 minutes or when slightly golden.

*

Add more Lucky Charms Marshmallows and variety of chocolate chips to the top of the hot cookies as desired.

*

Makes 23-24 Large Cookies

Enjoy!

Lindy

St. Patrick’s Oreo Cookies

Homemade Oreo Cookies

*2 and 1/2 cups All-purpose Flour

*1 cup Hershey’s Special Dark Chocolate Cocoa Powder

*2 teaspoons Baking Soda

*1/4 teaspoons Sea Salt

*1/2 cup Salted Butter, room temperature

*1/2 cup Butter Flavored Shortening

*1 and 1/2 cups Granulated Sugar

*1/2 cup light Brown Sugar

*2 Eggs, room temperature

*2 teaspoons Vanilla Extract

Directions:

In a stand mixer cream together butter, shortening, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.

Whisk together or Sift: Flour, chocolate powder, soda, salt and slowly add to the above creamed mixture until it forms a soft dough ball, cover cookie dough ball in plastic wrap and refrigerate at least 30 minutes.

Remove from fridge and using a cookie scoop (size of your choice or about 1 tablespoon per dough ball ) scoop cookie dough out onto Silpat covered 1/2 baking sheet, 12 cookie balls per sheet, pressing each dough ball slightly flat. Keep cookie dough cold in the fridge while each batch bakes. (For best results use a cool baking sheet for each batch of cookies.)

In a pre-heated oven bake 350* F. for 6-8 minutes. Allow to cool on baking sheet for 5 minutes before removing cookies to cooling rack. (Careful not to over bake)

Makes about 20 to 25 sandwich cookies (1 tablespoon dough ball per cookie)

Chocolate cookie recipe adapted from Sally’s Baking Addiction

Butter Cream Frosting

*2 cups Confectioners’ Sugar, add more as needed, until desired consistency

*1 cup Butter, softened

*1 teaspoon Cream Cheese Flavoring

*1 teaspoons Vanilla, clear if desired

*2 tablespoons Heavy Whipping cream

*Green Food Coloring, we used Mint Green Americolor

Directions:

*Sift into bowl Confectioners’ Sugar

*Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla, until a pale yellow color.

Slowly add confectioners’ sugar to creamed mixture, mixing on medium speed until well combined and desired texture, scraping sides every so often. Then stir by had to get rid of any air pockets.

Frost or pipe the frosting filling onto one cookie bottom and top with another cookie making a sandwich cookie, repeat and enjoy.

Store in an airtight container for a couple of days or freeze up to 2 weeks, I suggest if you are going to freeze frost/fill them after thawing.

Enjoy!

Lindy