Shamrock Stained Glass Cookies

Put the crushed candy pieces in the middle.




picture of the back


Here's a picture of my first attempt. I wanted one shamrock inside another one. It was much harder than the circles because the length from the inside out was shorter and they easily fell apart. The one small Shamrock inside a circle worked much better!

Shamrock Stained Glass Cookies

Ingredients & Supplies Needed:

6 c. flour
3 tsp. baking powder
2 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla extract
1 tsp. salt
1 tube of Betty Crocker Decorating Gel Green Icing
1 small jar Cake Mate green Decorating Decors sugars
30 Brach's Star Brites Spearmint candies
mini Shamrock cookie cutter

Directions:

1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Mix dry ingredients and add to butter mixture.
4. Mix well.
5. Chill for 1 to 2 hours.
6. Roll to desired thickness. Form a ball and then flatten. Use mini Shamrock cookie cutter in the middle. Take out center piece. Add crushed spearmint candy pieces in the middle of the cookie.
7. Bake on a greased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges and candy completely melted in center.
8. Once cooled, add icing and decorating sugar.

Valentine Brownie Cupcakes

Valentine Brownie Cupcakes


You'll make yourself and your Valentine very happy with these!

Make the pan of brownies ahead of time so that they can thoroughly cool.
Best Brownies
Ingredients:

* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. Allow these to cool thoroughly, preferably until the next day.
5. Take a small heart shaped cookie cutter and cut out the hearts.

Next, bake your cupcakes. The cupcake recipe is from Kelly Eason. She substitutes margarine and soy milk, instead of butter and regular milk, to make this recipe work for her lactose intolerant child.
Cupcakes
Ingredients:

* 2 1/2 c. all-purpose flour
* 2 1/2 tsp. baking powder
* 1/2 tsp. salt
* 3/4 c. butter, softened
* 1 3/4 c. sugar
* 3 large eggs, room temperature
* 1 1/2 tsp. vanilla
* 1 1/4 c. milk
* 1 container of Pillsbury Valentine's Funfetti Frosting (sprinkles included)
* 1 bag of Jet-Puffed HeartMallows (Marshmallows)Strawberry Flavored


Preparation:
Preheat oven to 375°F.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. Mix until smooth. Bake until slightly brown on top.

Once the cupcakes have cooled, add frosting. Then with a butter knife, cut a small indention in the top and add a brownie heart standing up. Add sprinkles or sugar crystals if desired.

Enjoy!