Flip Flop Cookies Recipes

FLIP-FLOP FUN COOKIES

Steps:

• In 1-quart saucepan, melt candy coating over low heat, stirring occasionally.
• Meanwhile, unroll fruit snack roll. Using kitchen scissors, cut 12 (4 1/2 x 1/4-inch) strips from fruit snack roll. Remove paper. Fold each strip in half, forming a V shape.
• Dip tops and sides of cookies into melted candy coating; lift out with fork or tongs, letting excess drip off. Place cookies, coated side up, on cookie sheets. Before coating sets, carefully attach fruit snack pieces to make tops of flip-flop sandals, placing point of V shape near one end of cookie, and ends at other end of cookie. Place baking bit at tip of V shape. Let stand until set, about 10 minutes.
• Spoon brown sugar onto tray to look like sand; arrange cookies on brown sugar.

FLIP-FLOPS CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottom and sides of 13x9-inch pan. Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate or freeze cake 1 hour or until firm.
• In small bowl, mix 1 container frosting with food color to make desired color for sides of flip-flops. Reserve 1/3 cup frosting from second container. In small bowl, stir second food color into 1 cup of the remaining frosting to make desired color for top of flip-flops.
• Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake lengthwise in half. Continue cutting each piece to form flip-flop shape as shown in diagram (template can be found under the Tips below). Place pieces on tray. Spread a thin layer of frosting for "sides" over each entire flip-flop to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost sides of flip-flops with the same remaining frosting. Frost tops of flip-flops with second color frosting.
• Tint remaining 1/3 cup frosting with food color. To pipe frosting around top edge of flip-flops, spoon tinted frosting into small resealable food-storage plastic freezer bag and cut small tip off 1 bottom corner of bag. Pipe zigzag design. Place small candies around side edge of each flip-flop to look like jewels. Cut two 6-inch pieces from fruit roll; cut pieces lengthwise in half. Arrange on flip-flops for straps. Just before serving, top with flowers. Store loosely covered.

FLIP FLOP COOKIES

Steps:

• Take the peanut cookie and spread the icing on it.
• Then take the Twizzlers and tear a little piece off and you make two little lines.
• Then take the Skittles and put two on top, one in the middle and two at the bottom.

FLIP-FLOP CAKES

Steps:

• Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. Prepare cake mix according to package directions. Pour batter into prepared pan. Bake according to package directions. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Trace flip-flop pattern onto waxed paper; cut out. Arrange pattern over cake; with a sharp knife, cut out. Flip pattern and cut out a second flip-flop. Discard scraps. Transfer cakes to a covered cake board., For frosting, in a large bowl, combine confectioners' sugar and meringue powder. In the bowl of a heavy-duty stand mixer, combine the shortening, butter, milk and vanilla. Beat in sugar mixture., Tint 1 cup frosting pink; frost tops of cakes. Tint 1 cup frosting blue; frost sides of cakes. Insert licorice ends into cakes to form straps of flip-flops., Tint 1/4 cup frosting yellow. Using a #4 round tip, pipe decorative lines on top of shoes. Using a #17 star tip, pipe rosettes where straps meet. Tint remaining frosting green. Using a #352 leaf tip, pipe leaves around rosettes., To finish, press candy buttons into sides of cakes; sprinkle cracker crumbs on board to form sand. Store in the refrigerator.