From MCCORMICK Makes 24 servings Screams of delights will accompany these eye-catching cupcakes. Drag a toothpick dipped in red food color along the white frosting…
From PILLSBURY
Makes 21 servings
All you need for pull-apart shamrock cookies are 4 ingredients and a heart-shaped cookie cutter…easy peasy to make and so tasty to eat!
INGREDIENTS
2 tablespoons all-purpose flour
1 roll (16.5 oz) PILLSBURY Refrigerated Sugar Cookie Dough
1 cup vanilla creamy ready-to-spread frosting (from 16-oz container)
Green gel food color
DIRECTIONS
1.Heat oven to 350 degrees. Spray large cookie sheet with cooking spray.
2.Sprinkle flour on work surface; roll half of the dough 1/4 inch thick. (DO NOT EAT RAW COOKIE DOUGH AFTER ROLLING OUT ON FLOURED SURFACE.) Using 3-inch heart-shaped cookie cutter, cut 21 cookies from dough, rolling and re-rolling as necessary. Use remaining cookie dough to shape 7 stems for shamrocks.
3.Bake 8 to 10 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 15 minutes.
4.Microwave frosting uncovered on High about 15 seconds, or until thin and easily spreadable. Tint with food color to desired shade of green. Spread frosting onto heart-shaped cookies. Arrange cookies in clusters of 3 to form shamrock shapes. Place 1 stem at the base of each shamrock.
Find this recipe and more holiday treats at pillsbury.com
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