Moms Bakery stops by to whip up a quick St.Patrick's Day dessert!
1703 N Woods St
Chocolate Mint Pinwheels
1 pouch ( 1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup unsweetened baking cocoa
2 tablespoons Golden Medal all-purpose flour
1/2 teaspoon mint extract
2 to 3 drops green food color
1. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x 12-inch rectangle. Repeat with green colored dough.
2. Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x 8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.
3. Heat oven to 375 degrees. Unwrap dough; cut into 1/4 inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9-11 minutes or until set. Cool 2 minutes: remove from cookie sheet to wire rack.
Shamrock Rice Krispies
1/2 stick butter
4cups mini marshmallows
6 cups rice krispies
Melt butter, mix with marshmallow. Stir in rice and press into pan. Use shamrock cookie cutter to make individual krispies. Use any icing to decorate.