LUCKY LEPRECHAUN COOKIES
Let these little guys be the stars of your St. Patrick's Day party. They're so fun to make and create an unforgettable impression! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 15 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape. , For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads., Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely., Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.
Nutrition Facts : Calories 439 calories, Fat 19g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 405mg sodium, Carbohydrate 62g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
SKINNY LEPRECHAUN HAT COOKIES
Betty Crocker™ cookie mix and food color come together in these homemade hat-shaped cookies that are inspired by the Leprechaun - a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Roll dough into 24 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.
- Bake 10 to 12 minutes or until edges are light golden brown. Immediately place 1 marshmallow on each cookie. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, mix powdered sugar, meringue powder, vanilla and 1/2 cup of the warm water. Beat with electric mixer on medium speed about 1 minute or until frosting becomes a thick spoonable glaze. If frosting is too thick, stir in additional warm water, a small amount at a time. Stir in food color, adding more if needed to achieve desired color. Spoon warm frosting over each cookie, coating completely and allowing excess frosting to drip off. Let stand 20 minutes to set.
- Roll chocolate candies into ropes. Flatten with rolling pin into 1/8-inch-thick ribbons. Cut into strips with scissors to look like hat bands; arrange around base of marshmallow on each cookie. Cut gumdrops crosswise in half (reshaping as needed). Press cut side onto hand band. Lift cookies onto serving platter with pancake turner, leaving excess frosting behind. Store in airtight container.
Nutrition Facts : Calories 210, Carbohydrate 43 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 30 g, TransFat 1 g
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