Pot o’Gold Cookies

The only thing better than finding gold at the end of the rainbow is……finding cookies!!!

Pot o'Gold Cookies ~ Pearls + Girls

So I have to be honest…..I’m a bit of a holiday junkie.  I blame my former life as an public elementary school teacher. I scoured teaching magazines, websites, and The Dollar Store looking for holiday inspiration to make reading, writing and arithmetic more fun and engaging for my students.  Too bad Pinterest wasn’t around in 2004. 😉

Now that I have my own kids I still try to make the holidays fun, but the pressure is off to link everything we do to a state indicator.  You won’t find any baking questions on a standardized test, BUT the lessons my girls are learning in the kitchen will last a lifetime.

When I told my oldest daughter about my idea to make some gold sandwich cookies for our St. Patrick’s Day celebration, her eyes lit up.  She jumps at any opportunity to sprinkle edible pearls to her heart’s content (just like her mama lol).  Happy St. Patrick’s Day! 🙂

Pot o’Gold Cookies

Yield: about 2 dozen cookies


  • 1 cup (2 sticks) unsalted butter, softenend
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Filling
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1 tsp water, milk or cream
  • 1/3 cup yellow candy melts
  • Gold edible pearls


  1. In a large bowl whisk together the flour, baking powder and salt. Set aside.
  2. Using a stand mixer fitted with a paddle attachment or a hand mixer with double beaters, cream together the butter and sugar on medium high speed for 2 minutes.
  3. Scrape down the bowl with a spatula.
  4. Add the egg and vanilla, mix on low speed to combine.
  5. Add the dry ingredients, mix on low speed to combine. The mixture will look quite crumbly.
  6. Increase to medium speed and continue to mix until the dough comes together in a ball.
  7. Divide the dough into two flat disks.
  8. Roll each disk out to 1/4 inch thickness between two pieces of parchment paper.
  9. Refrigerate for at least an hour and up to 24 hours.
  10. Preheat oven to 350 degrees Fahrenheit.
  11. Cut dough with a one inch cookie cutter and place on a Silpat or parchment paper lined baking sheet.
  12. Bake for 10-12 minutes or until the bottom of the cookies are lightly browned.
  13. Transfer cookies to a baking sheet to cool completely.
  14. Filling
  15. Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, cream the butter for 30 seconds.
  16. Add the powdered sugar, vanilla and water, milk or cream.
  17. Beat on low speed until the filling comes together, then beat on high speed until light and fluffy, about 2 minutes.
  18. Assemble the cookies:
  19. Turn half the cookies over.
  20. Pipe frosting in the center of each cookie using a piping bag fitted with a large, round tip or a sandwich bag with a snipped corner.
  21. Place another cookie on top of the filling, pressing lightly until the filling reaches the edges.
  22. Drizzle with candy melts and sprinkle with gold edible pearls.