When a holiday comes around, this is my chance to make cookies that my family does not get during the rest of the year. The St. Patrick’s Day cookies are easy and fun to make with the grandchildren. They love to assemble the cookies, then dip and sprinkle them. Let’s not forget about eating them – they are delicious!
Remember to keep your camera ready for those timeless photos of your little leprechauns who will be creating a little magic of their own!
Ingredients:
- 1 pouch (1 lb. 1.5 oz.) Sugar cookie mix
- ½ cup butter, softened
- 1egg
- 1 teaspoon green food color
- 3 teaspoons peppermint or mint extract
- 1 container (12 oz.) white whipped cream frosting (can tint green)
- 1 bag (12 oz.) dark chocolate chips (2 cups)
- ¼ cup candy sprinkles (St. Patrick’s Day ones if available)
Directions:
Preheat oven to 350 degrees.
Line your large cookie sheet with cooking parchment paper.
In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms.
Drop dough by tablespoonfuls onto cookie sheet.
Bake 8 to 11 minutes or until edges are barely a light golden color.
Cool 2 minutes; remove from cookie sheet to a cooling rack. Cool completely.
In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract.
Assembly:
For each cookie sandwich, spread a desired amount of frosting on bottom of one cookie. Top with a second cookie, gently press together.
In a small microwavable bowl, microwave the chocolate chips uncovered on High about 1 minute, stir once at 35 seconds. Once removed, stir until melted. If necessary, continue to microwave in 15-second increments, continue stirring until smooth.
Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.
Suggestions:
You can also use white chocolate chips and add a little green food coloring once melted.
You do not have to flavor your frosting, this will taste great as is.
ENJOY! From: “In the Kitchen with Sheryl”
