Frog Cookies Food

FROG COOKIES

Steps:

• Mix flour, powdered sugar and lemon zest on work surface and make a well in the center. Add egg to well in flour and spread chopped butter around edges. Cut egg and butter into flour mixture with a knife, then knead 2 drops pink food coloring in to form dough. Wrap dough in foil and refrigerate at least 1 hour. Preheat oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Roll out dough about 1 cm (approximately 1/3 inch) thick and cut into frog shapes with a cookie cutter. Bake cookies 8-10 minutes. Cookies will be soft after baking and will harden as they cool.
• Mix powdered sugar with green food coloring and lemon juice as needed to form a thick icing. Spread icing over cooled cookies, sprinkle immediately with sugar and let dry. Melt dark chocolate over a warm water bath. Use melted chocolate and green, pink and white decorating icing to add faces and details to frog cookies as desired. Let chocolate and icing set before serving.

CHOCOLATE FROGS

Steps:

• Mix, milk, margarine, sugar and cocoa in a medium saucepan and bring to a boil. Add vanilla, coconut, and oats, mix thoroughly and drop from tablespoon onto waxed paper or cookie sheets. Chill until set and enjoy!

NO BAKE CHOCOLATE MACAROONS( A.K.A. CHOCOLATE FROGS!!)

Steps:

• Mix, milk, margarine, sugar& cocoa in a medium saucepan and bring to a boil.
• Add vanilla, coconut, & oats, mix thoroughly and drop from tablespoon onto wax paper or cookie sheets.
• Chill until set & enjoy!

FROGS (AKA MACAROONS)

Steps:

• Line two baking sheets with waxed paper.
• In a large saucepan, stir together cocoa, sugar, milk and butter.
• Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.
• Drop by tablespoonfulls onto prepared cookie sheets.
• Refrigerate 1 hour or until set.
• Keep refrigerated.

HERMIT COOKIES

Steps:

• For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
• Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
• Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
• For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
• Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

COOKIE PEANUT BUTTER FROGS

Steps:

• Cook chocolate and butter in saucepan on low heat until chocolate is completely melted, stirring frequently.
• Spread cookies with peanut butter; dip, peanut butter-sides down, in melted chocolate. Immediately press 2 pretzel twists into chocolate on each cookie for the frog's legs, with the wide part of each pretzel facing outward. Place, pretzel-sides down, on waxed paper-covered baking sheet.
• Add candies to tops of cookies for the eyes, using the remaining melted chocolate to secure candies. Let stand until chocolate is firm.