Leprechaun Hat Cookies

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IngredientsCookies Leprechaun Hat

  • 1 pouch Betty Crocker sugar cookie mix
  • ½ cup butter, softened
  • 1 egg
  • 24 large marshmallows
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 1 teaspoon vanilla
  • ½ to ⅔ cup warm water
  • ½ teaspoon Betty Crocker green gel food color
  • 24 small (1 inch) chewy chocolate candies
  • 12 small green gumdrops

Directions

  1. Preheat oven to 375⁰ 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.
  2. 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.
  3. In large bowl, mix powdered sugar, meringue powder, vanilla and ½ cup of the warm water.  Beat with electric mixer on medium speed about 1 minute or until frosting becomes a thick spoon able 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 an allowing excess frosting to drip off.  Let stand 20 minutes to set.
  4. Roll chocolate candies into ropes.  Flatten with rolling pin into ⅛ 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 hat band.  Lift cookies onto serving platter with pancake turner, leaving excess frosting behind.  Store in airtight container.
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Posted in Baking, Cookies, Leprechaun Hat Tagged with:

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