1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 tablespoon white sugar
Green Colored Icing (recipe below)
Preheat oven to 350°F (175°C). Lightly grease baking sheet.
Cream together the butter or margarine and the pudding mix.
Blend in the baking mix, egg and sugar and mix well. On a
lightly floured surface roll out the dough to 3/8 inch thickness
and cut into cookies with a shamrock cookie cutter. Place
cookies on the prepared baking sheet and bake at 350°F (175°C)
for 9 to 10 minutes or until lightly browned on the edges. Let
cookies cool on rack. Frost with Green Colored Icing if
desired. Makes 1 1/2 dozen.
Green Colored Icing:
3/4 cup confectioners' sugar
3 1/2 teaspoons milk
1/4 teaspoon vanilla extract
3 drops green food coloring
Stir together confectioner's sugar, milk, vanilla extract
and 3 or 4 drops green food color, if desired, in small bowl
until of drizzling consistency. Drizzle over top of cookies.
|1 package (22.3 oz.)
golden sugar cookie mix
2/3 cup Hershey's cocoa
1/3 cup vegetable oil
|2 eggs, slightly beaten
1 tablespoon plus 1 teaspoon water
Hershey's Mini Kisses chocolate baking pieces
|InstructionsHeat oven to
350º F. Combine cookie mix and cocoa in large bowl; stir. Add
oil, eggs and water; mix with spoon or fork until well combined.
Dough will clump together and be easy to handle. Shape dough
into balls, using about 1 level measuring teaspoon of dough for
each ball. Cluster 4 balls together on ungreased cookie sheet to
form shamrock; flatten each "leaf" just slightly. For stem,
shape 1 ball into pencil shape. Tuck stem under bottom of
shamrock leaves. Bake 7 to 8 minutes or until set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Outline
shamrock and stem with Shamrock Frosting (recipe below).
Place small amount frosting in center of cookie. Press Mini-Kiss
in center. Makes about 30 cookies.
1 tablespoon butter or margarine, softened
1 cup powdered sugar
1 tablespoon hot milk or light cream
1/2 teaspoon vanilla extract
2 or 3 drops green food color
Mix all ingredients well until smooth.
140 grams/ 5 ounces firm butter or margarine, grated
175 grams/ 6 ounces flour
110 grams/ 4 ounces butter
80 grams/ 3 ounces sugar
225 grams/ 8 ounces currants
1 lemon, rind and juice
1 large apple, grated
1 slice bread, crumbled
Pastry: freeze butter or margarine for half an hour before
grating. Sift flour and salt, then add butter or margarine. Mix
into flour with palette knife. Add iced water until a dough is
formed. Wrap and chill in fridge. Put all filling ingredients
into a saucepan and bring to boiling point. Set aside to cool.
Preheat oven to 400°F (200°C). Roll out half the pastry very
thinly and line a Swiss roll tin. Pour on currant filling,
spreading evenly, then cover with the rest of the pastry. Glaze
with egg or milk and bake for 30 minutes or until light gold in
color. Dust with caster sugar and cut into squares when cool.
Makes 20 squares.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine