Frog Cookies Recipes

DECORATED FROG COOKIES

Steps:

• Bake the frog cookies using the sugar cut-out cookie recipe
• Make a batch of royal icing using the royal icing recipe
• Separate out the royal icing into as many colors as you want to decorate with and put into piping bags
• Outline and flood one leg on the frog and wait 15 minutes
• Outline and food the other leg on the frog and wait 15 minutes
• Flood the body of the frog and wait 15 minutes
• Wait 2 to 3 hours to dry
• Using brown icing, pipe 3 small dots on each hind leg, at the top of the body, and on the cheeks
• Draw on a smile with an edible marker
• Add the eyes on with a dot of royal icing
• Let dry for 12 hours

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 OATMEAL FROG COOKIES

Steps:

• In a large bowl combine cocoa powder, rolled oats and ground flax.
• Line a large baking sheet with waxed paper or parchment.
• In a medium pot, combine the sugar, milk, molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
• Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
• Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
• Let cool then store in a covered container, between layers of waxed paper or parchment.

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.

FROG CUPCAKES

Steps:

• Bake cupcakes according to the directions on the package. Allow them to cool completely.
• Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
• Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
• Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

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.

FRIED FROG'S LEGS

Steps:

• Rinse the frog's legs and pat dry; set aside. In a large resealable bag, combine the saltine cracker crumbs, flour, cornmeal, onion, salt and pepper. Shake to mix. In a shallow bowl, whisk together eggs and milk.
• Heat the vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
• Dip the frog's legs into the milk and egg, then dip into the cracker mixture until evenly coated. Carefully place them in the hot oil. Cook until golden brown on each side, about 5 minutes per side. If the legs start to brown too quickly, reduce the heat to medium. Drain on paper towels before serving.