St. Patrick's Day Cookies - Roll out dough, 1/4 inch thick, on a lightly floured surface and let your use theme cutters to cut out cookies. Place the cookies on an ungreased cookie sheet, brushing them with a mixture of beaten egg yoke and water to glaze. Pop them into the oven at 325 degrees for fifteen minutes or when the edges begin to brown.
1 1/4 cups of butter (no substitutes)
1 cup sugar
1 teaspoon vanilla
4 cups all purpose flour
1 beaten egg yoke
1 tablespoon water
Beat the butter in a mixing bowl with the mixer set to medium for about half a minute. Add sugar and vanilla and beat until combined. Next, beat in the eggs. Then keep beating as you add flour and when it gets too thick, remove from the mixer and beat with a wooden spoon, adding the rest of the flour. If necessary, knead the dough until smooth. Divide in half, cover and chill for about 1 to 2 hours when it is easy to handle.
St. Patrick's Day Chocolates - You will need some chocolate made for molding and a chocolate mold with little clovers or other Irish symbol that you prefer. Melt chocolate in a microwave or in a double boiler, stirring to make sure that it is evening melted. Be sure not to overcook. It should pour from your spoon like syrup.
Spoon chocolate into the mold cavities or fill a squeeze bottle with chocolate and gently squeeze it into the mold cavities. Hold both sides of the mold and tap it lightly down on the table to level out the chocolate and eliminate air bubbles. If you are making chocolate-pops, insert the pop sticks into the mold and roll the stick into position. This will coat the stick with chocolate so the lollipop will not fall off.
Place the mold into the freezer (or refrigerator, but freezer is better). Small candies will be ready to remove in about 5 to 10 minutes; larger pieces a little longer. You can leave it in longer if you prefer.
Take the mold out of the freezer, turn it upside down and gently tap it on a table or plate. The candy should just fall out.
St. Patrick's Day Cupcakes - Prepare cake mix according to the directions on the package.
Put the paper liners in the cupcake pans and then fill each cup about half full. Bake according to the directions on the mix package.
Cool cupcakes completely before frosting. Use a generous tablespoon or two of frosting on each cupcake. Decorate with sprinkles, small candies and frosting swirls as you wish. You can even use a pastry frosting applicator for a professional look. Refrigerate until the frosting has chilled and set.