It is always fun to make seasonal cookies. It is even more fun to include children in this tradition. Baking is a great way to get kids involved in the kitchen. Measuring, pouring, cracking and mixing are all things that kids can do. I was very excited to make some Easter cookies and include the pastel M & Ms inside the batter. I have made this recipe many times and shared it with you earlier in the blog. This sugar cookie recipe from @averiesunshine is simply the best! Follow exactly what the recipe says, and do not skip placing the dough in the fridge. Remove cookies from oven when they are just slightly golden around the edges. From the top they don’t even look cooked, but I promise they are soft and chewy. I added some pink, purple, green, yellow, blue jimmies and sprinkles to the batter. I love the crunch that it gives this soft buttery cookie.
The recipe that I used for the Leprechaun bait is another tried and tested recipe from my grandma Illa. She made these every Christmas, rolled them in red and green sprinkles and kept them in a Christmas box. I changed a few things with this recipe, but it is mainly the same one she used for many years. Instead of making large popcorn balls, I made them kid size, and rolled them in all things green.
Marshmallow Popcorn Balls
1/4 cup of butter
32 large marshmallows
8 cups of popcorn (you can use an air popper or stove)
1/2 tsp salt
Sprinkles of any kind (I used shamrocks and green jimmies)
In the top of a double boiler heat butter and marshmallows till melted. Place popcorn in a large mixing bowl. When marshmallow mixture is melted add it to the popcorn. Stir to combine. Leave this mixture to cool for a few minutes as it is too difficult to form into balls when it is hot. To make smaller popcorn balls I used a spoon slightly larger than a tablespoon(for ease of rolling cover your hands in butter). The recipe made between 30-35 small balls. Once formed roll in desired sprinkles. Store in an airtight container, but really just eat them!