Easter

Easter Fudge Stripe Cookies

~ lindy

Fudge Stripe Cookies

Special Supplies:

*Round Biscuit Cutter or Round Cookie Cutter

*Small Round Cookie Cutter or the Large Piping Tip Base

*1/2 Baking Sheet with Silpat or cookie sheet with parchment paper

*Pastel Sprinkles/Nonpareils

Shortbread Cookie

*1/2 cup Cold Butter, cubed

*1/2 cup Sugar

*1 Egg

*1/8 teaspoon Sea Salt or Kosher Salt

*1 teaspoon Vanilla Extract

*1/4 teaspoon Almond Extract

*1 and 1/2 cups All-purpose Flour

*1/2 teaspoon Baking Powder

In a stand mixer cream together butter and sugar on medium-low speed. Then add egg, vanilla, almond and salt. Mix until incorporated.

Sift together the flour and baking powder in a bowl. Then add the creamed/wet mixture and stir until flour mixture is incorporated into a smooth dough.

Divide the dough into to 2 disks and place one disk between 2 pieces of plastic wrap and roll out flat in circle shape, 1/4 inch thick making sure to stay within the plastic wrap edges. Repeat for second dough disk. Refrigerate wrapped 2 dough circles for 30 minutes or overnight. (If refrigerating over night place dough circles in airtight container)

After refrigeration remove I dough circle at a time, remove the top layer of plastic wrap and cutout with the round cookie cutter and thin cutout the center of the circle with small cookie cutter or wide end of a decorating tip. Repeat for each cookie.

Place cute cookies on a 1/2 baking sheet using Silpat or parchment paper and bake cookies for 12 to 14 minutes in a preheated 350*F. Oven.

Allow cookies to cool on cooling rack. Then decorate each cookie with melted chocolate. Pipe 3 stripes of chocolate on each cookie, decorating 3 cookies at a time with sprinkles added to the top of chocolate stripes, repeating until all are decorated.

“Fudge” Chocolate

*1/8 teaspoon Coconut Oil

*1 and 1/2 cups Dark Chocolate Melting Wafers, like Ghirardelli, melted in the microwave (microwave safe bowl) in 30 second intervals until almost melted stirring after each interval. Then stir until smooth. Add to a piping bottle or piping bag with small/medium tip

Decorative:

*Pastel Sprinkles/Nonpareils

Enjoy!

Lindy

Easter Rice Krispie Treats

~ lindy

Easter Rice Krispie Treats

Ingredients:

*6 tablespoons Butter, melted

*1 package Mini Marshmallows, 16 ounces (use freshest marshmallows you can find)

*1 teaspoon Vanilla Extract

*8 cups Rice Cereal, Kellogg’s Rice Krispies recommended

*Pam Cooking Spray

*9 x13 Baking Dish

*1 and 1/2 cups White Melting Wafers, like Ghirardelli, melted in the microwave (microwave safe bowl) in 30 second intervals until almost melted stirring after each interval. Then stir until smooth.

*Sprinkles/nonpareils candy, Pastel Colors and Bunny Shapes, found at Walmart

*Peanut or Caramel Pastel M&M candies

Directions:

Melt together the butter and marshmallows in a stock pot on medium-low heat. Then remove from heat and add the vanilla, stir until combined then add the rice cereal.

Spray baking dish with cooking spray and spread out hot marshmallow mixture evenly using your hands covered with cooking spray and press mixture until an even top layer.

Melt wafers as described above and spread evenly on top of the Rice Krispie Treats.

Add Sprinkles/nonpareils candies and Peanut or Caramel Pastel M&M candies, to the top of the melted wafers while still warm. Allow the topping to set. Then cut into squares and enjoy!

Enjoy!

Lindy