LUCKY CHARMS SUGAR RECIPES

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LUCKY CHARMS COOKIES RECIPE | MYRECIPES



Lucky Charms Cookies Recipe | MyRecipes image

Hearts, stars, horse shoes, clovers, and blue moons, pots of gold, and rainbows, and the red balloons… all stirred into a buttery, cereal inspired cookie dough. In addition to all of the signature marshmallow charms, these Lucky Charms cookies have ground cereal incorporated right into the dry mixture for the sugar cookie dough. In other words, yes, they are magical.

Provided by Rishon Hanners

Total Time 1 hours 0 minutes

Yield Makes 2 dozen

Number Of Ingredients 12

2 cups Lucky Charms cereal, omitting the marshmallows (about 3 oz.)
1?½ cups (about 6 3/8 oz.) all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
1 cup (8 oz.) unsalted butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1?½ cups Lucky Charms marshmallows
½ cup candy sprinkles
Edible gold flakes (optional)

Steps:

  • Pulse cereal (without marshmallows) in a food processor until finely ground. Stir together flour, salt, baking soda, and ground cereal in a large bowl. Set aside.
  • Beat together butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. With mixer on low speed, add eggs 1 at a time, beating until combined. Add vanilla.
  • With mixer running on low, gradually add flour mixture, beating until just combined. Fold in marshmallows with a rubber spatula. Chill 30 minutes or up to an hour. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Scoop dough with a 1 to 1 1/2 tablespoon ice cream scoop. Dip each scoop into sprinkles, and place on prepared baking sheet, about 2 inches apart. Bake in preheated oven until light brown around edges, 8 to 12 minutes. Transfer to a wire rack to cool. Sprinkle with edible gold flakes, if desired. Enjoy!

LUCKY CHARMS | JAMIE OLIVER RECIPES



Lucky charms | Jamie Oliver recipes image

These little biscuits are full of New Year’s luck – shaped like coins for prosperity, full of gold from the egg yolk and decorated with a ‘lucky’ mushroom – you’re bound to have a good year ahead if you eat one.

Yield 35

Number Of Ingredients 10

150 g (1 cup plus 2 tablespoons) plain (all-purpose) flour
pinch of fine sea salt
80 g (? cup plus 1 teaspoon) unsalted butter at room temp
50 g (6 tablespoons) icing (confectioners') sugar plus extra for dusting and icing
2 free-range egg yolks
½ teaspoon vanilla extract
milk for brushing
flaked (slivered) almonds
glacé cherries halved

Steps:

    1. Heat the oven to 190°C/375°F/gas 5 and line two large baking sheets with non-stick baking parchment.
    2. Put the flour, salt and butter into a mixing bowl and, using your fingertips, work the butter into the flour until the mixture resembles breadcrumbs. Add the icing sugar and mix it through. Now add the egg yolks and vanilla extract and bring everything together into a dough with your hands. Knead for a few minutes.
    3. Dust the work surface with icing sugar and roll the dough out to a 3mm/?in thickness. Using a fluted cookie cutter, cut out circles and place on the prepared baking sheets, leaving 1cm/?in between each. Re-roll all the dough offcuts into more biscuits.
    4. Brush the top of each with milk and place one flaked almond on the biscuit with one point in the centre. Bake for 8 to 10 minutes until golden brown.
    5. Let the biscuits cool on the sheet for a minute before transferring to a wire rack to cool completely.
    6. Lay a glacé cherry half on the centre end of each almond to create a mushroom top.
    7. Mix 1 tablespoon of icing sugar with a couple of drops of water to create a thick paste. Use the prong of a fork or a cocktail stick (toothpick) to dip into the icing. Now dot the iced prong onto the glacé cherry to create little white spots on the red ‘mushroom’.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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LUCKY CHARMS | JAMIE OLIVER RECIPES
These little biscuits are full of New Year’s luck – shaped like coins for prosperity, full of gold from the egg yolk and decorated with a ‘lucky’ mushroom – you’re bound to have a good year ahead if you eat one.
From jamieoliver.com
Calories 0 calories per serving
    1. Heat the oven to 190°C/375°F/gas 5 and line two large baking sheets with non-stick baking parchment.
    2. Put the flour, salt and butter into a mixing bowl and, using your fingertips, work the butter into the flour until the mixture resembles breadcrumbs. Add the icing sugar and mix it through. Now add the egg yolks and vanilla extract and bring everything together into a dough with your hands. Knead for a few minutes.
    3. Dust the work surface with icing sugar and roll the dough out to a 3mm/?in thickness. Using a fluted cookie cutter, cut out circles and place on the prepared baking sheets, leaving 1cm/?in between each. Re-roll all the dough offcuts into more biscuits.
    4. Brush the top of each with milk and place one flaked almond on the biscuit with one point in the centre. Bake for 8 to 10 minutes until golden brown.
    5. Let the biscuits cool on the sheet for a minute before transferring to a wire rack to cool completely.
    6. Lay a glacé cherry half on the centre end of each almond to create a mushroom top.
    7. Mix 1 tablespoon of icing sugar with a couple of drops of water to create a thick paste. Use the prong of a fork or a cocktail stick (toothpick) to dip into the icing. Now dot the iced prong onto the glacé cherry to create little white spots on the red ‘mushroom’.
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