cookies

Patriotic Cookies-Naturally Colorful Chocolate

4th_cookies_colored_white_chocolate.jpg

Celebrate your 4th of July with delicious and better for you red, white and blue treats!

Makes 1 dozen cookies

INGREDIENTS
1 dozen organic vanilla wafers
1 ½ cups white melting chocolate
1 packet ColorKitchen blue food color
1 packet ColorKitchen pink food color
¼ tsp ColorKitchen orange food color

DIRECTIONS
Put ½ cup melting chocolate in a small bowl and microwave for 1 minute. Stir then microwave for another 30 seconds or until melted. Add blue color packet and stir until fully blended. Dip ½ of each cookie in melted chocolate and set to dry.

Once dry melt another ½ cup melting chocolate. Add pink color packet and ¼ tsp orange color. Stir until fully blended. Dip ½ of each cookie in melted chocolate and set to dry.

Once dry melt ½ cup melting chocolate for white color. Dip uncoated half of cookies and set to dry.

Top with colored coconut.

INGREDIENTS
1 cup shredded coconut
1 packet ColorKitchen pink food color and ¼ ColorKitchen orange food color
OR 1 tsp ColorKitchen Red Velvet color

DIRECTIONS
Mix pink and orange or red velvet color with ¼ tsp water in a small cup to dissolve.
Mix blended color with coconut and add another Tablespoon water and stir in bowl, or place in ziplock bag and shake until the coconut is fully colored.
Place on a baking tray and set out to dry. Once dry, sprinkle on top of cookies and enjoy!

Christmas Tree Sugar Cookies

Bright, pastel and colorful Christmas Tree Sugar Cookies by ColorKitchen

Makes 30 Cookies

Cookies:
1 stick (113 g.) organic butter, softened
198 g. (3/4 cup + 2 T.) organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
255 g. (2 cups) organic flour
½ tsp. organic cloves
1 ½ tsp. baking powder
½ tsp. sea salt

Icing:
3 sticks (339 g.) organic butter, softened
680 g. (5 cups) organic powdered sugar, sifted
¼ cup water
2 ½ tsp. ColorKitchen Green Dye
4 g. (a pinch) organic Dutch cocoa
a pinch of ColorKitchen Pink Dye
a pinch of ColorKitchen Blue Dye

Extras:
Christmas Tree Cookie Cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
Ateco decorating tips #56, 30, 133, 96, 21, 34
ColorKitchen Christmas Tree Sprinkles
organic fine shredded coconut

Christmas Tree Sugar Cookies made using all natural food dyes by ColorKitchen

Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs and mix just slightly.

In a separate bowl, add the flour, cloves, baking powder and salt and whisk together.

Add the flour mixture into the butter mixture and mix until a cookie dough forms.
Flour a surface and roll out the cookie dough to ¼” thick.

Cut out Christmas Trees with a Christmas Tree cookie cutter.

Place on a baking sheet with parchment paper, space at least 1” apart.

Bake for 10 minutes.

Once cooled, start the frosting.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and water. Mix on low until combined and then speed up to mixer to high for 1 minute or until light and fluffy.

Split the frosting in six bowls. Put 50 g. in one bowl and add the Dutch cocoa, stir to combine into a chocolate frosting.

In two bowls, add 222 g. of frosting to each bowl. In one of the bowls add ½ tsp. ColorKitchen Green Dye and in the other add 2 tsp. ColorKitchen Green Dye. Stir both to combine completely.

In the last three bowls, add 171 g. of frosting in each. In one of the bowls, add just a pinch of ColorKitchen Blue Dye and stir to combine completely. In another bowl add just a pinch ColorKitchen Pink Dye and stir to combine completely. You want these to be very light and pastel.

Put the chocolate frosting in a piping bag with decorating tip #56.

Put the light green frosting in a piping bag with decorating tip #30.

Put the dark green frosting in a piping bag with decorating tip #133.

Put the white frosting in a piping bag with decorating tip #96.

Put the blue frosting in a piping bag with decorating tip #21.

Put the pink frosting in a piping bag with decorating tip #34.

Pipe different designs on each tree! Try doing all sorts of things to make them different and unique.

Sprinkle with ColorKitchen Christmas Tree Sprinkles or fine shredded coconut to make them look snowy!

Store in an airtight container.

Baker’s Note: To make these gluten free, just substitute the organic flour for 270 g. organic gluten free flour blend.

Recipe by Dessert'D Organic Bake Shop

Snowflake Lemon Ginger Sugar Cookies

Makes 2 dozen

Ingredients-Cookies
 1 stick organic butter, softened
198 g. organic sugar
1 tsp. organic vanilla extract
½ tsp. organic ginger
2 organic large eggs
1 organic large egg yolk
255 g. organic flour
1 ½ tsp. baking powder
½ tsp. sea salt

Ingredients-Flood Icing
75 g. organic egg whites (about 1-2 organic large egg whites)
263 g. organic powdered sugar
¾ tsp. organic lemon flavor
ColorKitchen Foods Green, Blue and Pink Dye Packets

Ingredients-Piping Icing
30 g. organic egg whites
150 g. organic powdered sugar

Extras
3 ½” round cookie cutter
rolling pin
extra flour for rolling out cookie dough
piping bags
decorating tips #4 and #2 (these numbers are Ateco brand)

Directions
Preheat oven to 375 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, vanilla extract and ginger. Mix on low until all ingredients are combined. Add the eggs and egg yolk and mix just slightly.

In a separate bowl, add the flour, salt and baking powder and whisk together. Add the flour mixture into the butter mixture and mix on low until combined.

Flour a surface and start with a portion of the dough. Roll out to ¼" thick and cut out cookies with a 3 ½" circle cookie cutter. The one I used had little scallops on it, but you could use any round one you like.

On cookie sheets with parchment paper, place the cut out dough at least 1” apart. Bake for 10 minutes.

Once the cookies are cooled, start the flood icing first.

In a stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Add the lemon flavor in and mix to combine.

Separate the icing into three different bowls. In the first bowl, add 1/8 tsp. of the blue dye. In the second bowl, add 1/8 tsp. blue and ¼ tsp. pink to make lavender. In the third bowl, add 1/8 tsp. green to make mint. Make sure to stir the colors in so they dissolve completely.

Put the icing in piping bags with decorating tip #4. You can do one at a time if you only have one #4 tip.

snowflake icing sugar cookies

Pipe a circle around the outside of the cookies. Let sit for 10-15 minutes, or until the icing has hardened.

Then, flood the icing in the middle of the cookie. Do this by putting a good amount of icing in the middle and then I use the back of a spoon to spread it out to the outer circle that you piped first. The outer circle helps hold the icing in.

Complete all the cookies with the three colors of icing using this method.

Allow the cookies to set at least 15 minutes or until they are hardened completely.

In the bowl of your stand mixer with whisk attachment, (or you can also use a hand mixer) whisk egg whites until frothy. Slowly start adding the powdered sugar and continue to turn the speed up until it has reached high and all powdered sugar has been added. Whisk until everything is incorporated and it is shiny white.

Put this icing in a piping bag with decorating tip #2. Pipe snowflakes onto the cookies any way you like! Allow to set before storing. Store in an airtight container.

- Recipe by Mimi's Cookie Bar

Gluten-Free Red Velvet Whoopie Pies with Cream Cheese Filling

Red Velvet Whoopie Pies are fun for any season and especially around the holidays or as a Valentine treat. This recipe makes it simple, using ColorKitchen's Gluten-Free Red Velvet Cake Mix with artificial dye-free, plant-based red color.  

RedVelvetWhoopiePiesWeb.jpg

Makes 12 Whoopie Pies

INGREDIENTS-COOKIES
ColorKitchen Gluten-free Red Velvet Cake Mix
3 eggs
2 Tbsp plain yogurt
1 stick butter (room temperature) or coconut oil
2 tsp vanilla extract

INGREDIENTS-CREAM CHEESE ICING (FILLING)
12 oz cream cheese, softened
12 Tbsp (1 ½ stick butter), softened
1 Tbsp vanilla extract
6 cups confectioners sugar

DIRECTIONS-COOKIES
1. Preheat oven to 350 degrees
2. In a medium-sized bowl, blend eggs and yogurt into cake mix
3. Add butter and vanilla and mix for 1-2 minutes
4. Scoop dough using a medium-sized cookie scoop and place onto a baking sheet about 2 inches apart
5. Bake at 350 degrees for 10-12 minutes (take out of oven before edges brown)
6. Cool on a rack
7. Once completely cooled, pipe with creme cheese frosting between 2 cookies
8. Sprinkle with white (or colored) sanding sugar (optional)

DIRECTIONS-ICING (FLLING)
1. In mixer with paddle, beat cream cheese, butter, and vanilla at medium speed until light and fluffy (about 5 min)
2. Reduce speed and slowing mix in sugar
3. Beat for 3-5 minutes 

-Icing recipe by Vaughn P.

Gluten-free Confetti Sugar Cookies

Who doesn't love confetti? With ColorKitchen's Gluten-free Confetti Cake Mix you can make chewy, deliciously colorful sugar cookies with just a couple ingredients!

CookiePlateBLOG.jpg

Makes 18 cookies

INGREDIENTS
1 box ColorKitchen's Gluten-free Confetti Cake Mix
3 eggs
½ cup oil
ColorKitchen Rainbow Sprinkles (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a large bowl mix cake mix, eggs, and oil together until combined and smooth. Add confetti and stir, or save and sprinkle on top of cookies.
3. Scoop 1 Tbsp dough and place on a cookie sheet about 1.5” apart.
4. Sprinkle confetti on top, or if used in dough, sprinkle with ColorKitchen Rainbow Sprinkles before baking.
5. Bake at 350 degrees for 10-12 minutes or until lightly brown on edges. 

Circus Shortbread Cookies

Circus Shortbread Cookies | Makes 3 Dozen

CircusShortbread_0011.jpg

Ingredients-Cookies
2 sticks (226 g.) organic butter, softened
142 g. (1 cup) organic powdered sugar, sifted
1 T. vanilla extract
2 tsp. all natural almond flavor
255 g. (2 cups) organic flour

Ingredients-Glaze
170 g. (1 cup + 3 T.) organic powdered sugar, sifted
2 T. water
1 T. all natural cherry flavor
½ tsp. organic vanilla extract
¼ tsp. of  ColorKitchen Pink Color
India Tree natural white pearls

Directions:
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla extract and almond flavor. Mix on low until combined, if there are still butter chunks it’s okay.

Add the flour and mix on low to combine completely.

On a baking sheet with parchment paper, ball the cookies into a round disk like shape. They should be about 1.5” in diameter. Space them at least 1” apart, they will spread slightly when baking.

Bake for 13 minutes.

Once the cookies have cooled, start the glaze. 

In a mixing bowl, add the powdered sugar, water, cherry flavor, vanilla extract and pink dye. Whisk or stir to combine completely into a hot pink glaze.

Drizzle glaze over cookies and sprinkle with white pearls. 

High Altitude – bake at 350 degrees for 11 minutes

-recipe by Dessert’D Organic Bake Shop

 

Easter Bunny Cookies

Bunny Easter Cookie

Jes Best Cutout Cookies-Recipe by Jes Lahay

Makes: 24 cookies
Prep 1 hour
Cook 12 mins
Inactive 2 hours, 30 mins
Total 3 hours, 42 mins

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
¼  teaspoon kosher salt
+
1 ¼  cups chilled unsalted butter, cut into ½" cubes
1 cup sugar
1 large free-range egg
1 large free-range egg yolk
1 tsp. vanilla or lemon extract

Directions

  1. Sift 3 cups flour, baking powder and salt into a medium sized bowl. Set aside.

  2. Using an electric mixer with the paddle attachment, beat butter and sugar on high speed until well combined (butter does not need to be fluffy), about 3 minutes.

  3. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until dough comes together.

  4. Separate dough in half and form two smooth discs for rolling.

  5. Roll each disc to desired thickness (⅛"-¼ ") between two pieces of lightly floured parchment paper on a Silpat mat or flexible cutting mat. Continue to flour top of dough so parchment doesn't stick or crease.

  6. Transfer mat and rolled dough to refrigerator to chill for about 2 hours.

  7. When ready to cut shapes, flip chilled dough so floured side is down. This will help cookies "release" easily.

  8. Cut dough to desired shapes and place on baking sheet pans lined with parchment paper.

  9. Re-roll scraps only once to avoid tough cookies. If dough becomes soft and sticky, return to fridge to chill until shapes cut easily. Chill again until ready to bake. Ideally, 20-30 minutes.

  10. Preheat oven to 325º

  11. Bake until edges are slightly golden, about 12–16 minutes, depending on size. Rotate sheet pans half way through to avoid dark edges.

  12. Let cookies cool slightly on pans then transfer to wire racks to cool completely.

Notes

Do Ahead: Cookies can be baked (left undecorated) 2 weeks ahead; separate cookies with wax paper, place in air tight containers and freeze.

Jes Best Royal Icing-Recipe by Jes Lahay

Prep 20 mins
Total 20 mins

ColorKitchen natural food colors

Ingredients
970 g [2 lb bag] confectioners' sugar, no need to sift
80g [or 8-10 tablespoons] meringue powder (CK or Henry & Henry)
+
½ cup water
4 tablespoons water
ColorKitchen color packets

Directions

  1. Using a stand mixer fitted with the paddle attachment, mix sugar, meringue powder and salt on low for just a bit to incorporate evenly.

  2. Slowly add ½ cup water while mixing at a low speed. Add water 1 tablespoon at a time until sugar is just wet.

  3. Scrape sides of the mixing bowl. Increase speed one notch (#2 on Kitchenaid stand mixer). Mix for five minutes. When finished icing should have a matte (not glossy) finish and hold it's shape on the paddle when pulled up/out of the bowl.

  4. Separate into clean, oil-free containers and tint with gel food coloring.

  5. This recipe yields "stiff" consistency for piping details. Add water as needed to achieve flooding consistency.

  6. Keep covered tightly and store for up to a week in a cool dry place or 10 days in the refrigerator. Mix well when ready to use.

Recipe: whisk & wander

Easter Egg Sprinkle Cookies

Makes: 3 Dozen Cookies

Ingredients-Cookie
2 sticks (227 g.) organic butter, softened
142 g. organic powdered sugar, sifted
2 tsp. organic almond extract
255 g. organic flour
3 packets ColorKitchen Foods Rainbow Sprinkles

Ingredients-Topping
340 g. (12 oz.) organic white chocolate, chopped
ColorKitchen Foods Pink, Yellow, Blue Food Dyes 

Directions
Preheat oven to 350 degrees.

In a shallow bowl, add the sprinkles. Set aside.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and almond extract. Mix on low until all ingredients are combined.

Add the flour and mix until combined.

On a baking sheet fitted with parchment paper, hand form egg shaped cookies. This is really simple, just make a ball and then squeeze each side a little to create a point. Each dough ball should be about 1.5” in diameter.

Dip each egg shaped dough ball into the sprinkles, and space them at least 1” apart on the baking sheet.

Bake for 13 minutes.

Allow cookies to cool before beginning next step.

In a double boiler, add the white chocolate and melt until three-quarters melted. Remove from heat and stir vigorously until completely melted.

Separate the white chocolate into four bowls.

Sprinkle a little bit of pink dye into one bowl, yellow in another, blue and yellow to create green in another and pink and blue to create purple. Use equal parts of each when combining the colors. To get pastel colors, it is too little of an amount to measure so be careful not to sprinkle too much or you’ll end up with a brighter color.

Stir each bowl of chocolate to combine the dyes completely.

Dip the bottom (the non sprinkle side) of each cookie in different colored chocolate. Set them chocolate side down on a baking sheet with parchment paper.

Allow to set until cool or in the fridge.

Eat cookies!

Store in a cool dry place, or in the fridge.

Baker’s Note: To make these cookies gluten free, substitute the organic flour for 227 g. organic gluten free flour blend and 57 g. organic coconut flour.

Mammoth Lakes – bake at 350 for 11 minutes

- Recipe by Mimi's Cookie Bar

Shortbread Cookies with Candied Flowers and Herbs

candied flower shortbread cookie

Makes 16-18 cookies depending on size of cutters

Ingredients

Cookies
⅓ cup rice flour
1½ teaspoon kosher salt
2½ cups all-purpose flour, plus extra for rolling dough
1 cup (2 sticks) plus 6 Tbsp. unsalted butter, cut into pieces, room temperature
¾ cup granulated sugar
candied flowers and/or herbs for decorating

Glaze
3 large egg whites
4 cups powdered sugar
½ teaspoon cream of tartar
ColorKitchen color packets
a couple drops of glycerin or water for mixing colors

Directions

candied flower shortbread cookie

Glaze
Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate (it can be covered and chilled up to 1 week), but it can be used as soon as cookies have cooled.

Bring to room temperature before using. In separate bowls mix ColorKitchen powders with a couple drops of glycerin or water to form a smooth paste. Starting slowly add glaze to colors. Stir and continue adding glaze until you have reached the desired intensity of color. Beet red will make a pink glaze, yellow with a bit of beet red makes an orange, and the bluish-green glaze was made by mixing blue with a little yellow.

Cover your bowls of colored glaze well with plastic to avoid them drying out until you are ready to start decorating. 

Shortbread
Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl. Using a stand mixer with the paddle on medium-high, beat butter and sugar until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Form into a flat disk and wrap in plastic and chill at least 2 hours, and up to 2 days.

Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to ⅛” thick. Using large cutter, cut out 16 rounds, re-rolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.

Decorating
Ice your cookies using the instructions in the link below. This method is called “flooding”. While the icing is still wet add your candied flowers in any design you like. Let them dry completely before storing them in a single layer in an air-tight container.

Excellent video showing how to ice cookies.        
How to make candied flowers.

- Recipe by chef Rose Archer

Flower Crown Pumpkin Cookies

Hipster Pumpkin Cookies

Makes 2 Dozen Cookies

Cookies:
1 stick (113 g.) organic butter, softened
170 g. organic sugar (¾ cup)
1 tsp. organic vanilla extract
2 organic large eggs
198 g. organic flour (1 ¼ cup + 2 T.)
43 g. organic Dutch cocoa, sifted (½ cup + 2 T.)
1 ½ tsp. baking powder
½ tsp. sea salt

Orange Frosting:
1.5 sticks (170g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
4 tsp. (2 packets) ColorKitchen Orange Dye
2-3 tsp. water

Decorating Frosting:
½ stick (57 g.) organic butter, softened
170 g. organic powdered sugar, sifted (1 cup + 3 T.)
ColorKitchen Green, Blue & Pink Dyes

Tools:
Rolling pin
3” round cookie cutter
3 piping bags
Ateco decorating tips #56, 15, 26, 68, 263
1 coupler

Flower Pumpkin Cookies

Directions:

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.

Add the eggs and mix just slightly.

In a separate bowl, add the flour, cocoa, baking powder and sea salt and whisk together.
Add the flour mixture into the mixing bowl and mix on low until cookie dough forms.

On a floured surface, roll out cookie dough to about ¼” thick.

Using a 3” round cookie cutter, cut out cookies and place on a cookie sheet with parchment paper. Place at least 1” apart.

Bake for 10-11 minutes.

Once the cookies have cooled start the Orange Frosting. In the bowl of your stand mixer fitted with paddle attachment, add the orange dye and 1-2 tsp. water. Just using a spoon or small spatula mix together to make the orange dye. Then add the butter, powdered sugar and vanilla extract and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy. Add a little more water if needed.

Put the orange frosting in a piping bag with a coupler and decorating tip #56 first. Pipe the outline of the pumpkin onto the cookies.

Then switch out the tip to #15 and fill in the pumpkins.

Next make the decorating frosting. In the bowl of your stand mixer fitted with paddle attachment add the butter, powdered sugar and 1 tsp. water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy.

In a separate bowl add ½ tsp. ColorKitchen Pink Dye and ½ tsp. ColorKitchen Blue dye with 1 tsp. water to make the dark purple.

In another bowl, add ½ tsp. ColorKitchen Green Dye and ½ tsp. water to make the green dye.

You will separate the frosting into those two bowls, adding more into the purple, less into the green and leaving a very small amount in the mixing bowl. Stir the purple and green frosting to combine completely. When the green frosting is completely combined, add a small dollop into the mixing bowl with the white frosting. This will make a light green or mint colored frosting.

Put the purple frosting in a piping bag with decorating tip #26. Put the green frosting in a piping bag with decorating tip #68 and the mint in a piping bag with decorating tip #263.

Pipe one or two roses on top of the pumpkins with purple frosting.

Then pipe leaves around with the green and mint.

Store in the fridge or in an airtight container. 

Recipe by Mimi's Cookie Bar

Mustache Cookies-Colored Icing

Make dad some extra special cookies this Father's Day using our simple icing recipe colored by nature.

Mustache_cookies_med.jpg

Makes: 2 dozen cookies

Ingredients
3 cups powdered sugar
¼ tsp vanilla extract
4 Tbsp milk (add more milk as desired)
1-2 (per color) ColorKitchen food color packets

Directions
Mix ingredients together until smooth
Take ¼ cup mixed icing and place in small bowl
Add 1-2 packets of color
Blend until all the color has dissolved
Drizzle on cookies, or use icing bottle

Mixed icing will last for several weeks refrigerated.

It's So Easy Being Green!

Mix up the perfect shade of green this St. Patty's Day! Whether you're Irish or just love to celebrate, have some fun with our Green Color made from Spirulina and Turmeric.

GREEN SUGAR

Sprinkle on some sparkly color to any baked good with this easy colored sugar recipe. Cookies and cakes have never looked sweeter!

Why spend extra on colored sugar when it's so simple to color it yourself?! You can color regular granulated sugar or larger crystals, whichever you prefer.

Mix BLUE & YELLOW colors to make GREEN! For a SHAMROCK GREEN, use equal parts yellow and blue. For a LIME GREEN, use more yellow than blue.

Mix BLUE & YELLOW colors to make GREEN! For a SHAMROCK GREEN, use equal parts yellow and blue. For a LIME GREEN, use more yellow than blue.

It's a ridiculously simple concept that is cost-saving and takes very little time. This recipe can be kept for months so make a large batch to have some on hand!

Ingredients

Directions

  1. Decide how much you want to make: 1 Tsp Color to 1 Cup of Sugar

  2. Place equal amounts of yellow and blue color (½ tsp each for 1 cup of sugar) in bowl/container with lid. For a more blue-green, add more blue than yellow. For a brighter spring-green, add more yellow than green.

  3. Add 1 to 2 drops of water, just enough to get the color to dissolve to a syrup consistency, and stir.

  4. Pour sugar into the container or pour color mixture from bowl over sugar in container and cover.

  5. Shake and turn for 1-2 minutes. Open the lid and check for color coverage. Use a spoon to mix in any remaining color.

  6. Pour sugar on parchment paper and let stand until completely dry.

  7. Decorate and enjoy!


GREEN FROSTING

Enough for 1 cup frosting. Spread onto some Shamrock cookies or use piping to decorate your favorite cupcakes.

Ingredients

Directions

  1. In small bowl beat butter, sugar, milk, and vanilla until light and fluffy.

  2. In small cup mix color (¼ teaspoon blue packet and ¼ teaspoon yellow packet depending on how pastel or deep of color desired) to equal part glycerin (or a few drops of water) to dissolve powder.

  3. Stir in color mix to frosting. Blend thoroughly.

  4. Mixed frosting will last for several weeks refrigerated. Oil-based recipes (such as frostings) require pre-mixing colors with glycerin or a small amount of water.

Get creative and decorate with green sugar and frosting for a sparkly array of St. Patrick's Day treats!