Kite Cookies Recipes

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KITE COOKIES



KITE COOKIES image

Let the kids come in from flying their kites and help you bake KITE COOKIES.

Provided by JANET JORDAN @MRSJANET

Categories     Cookies

Number Of Ingredients 5

1 (18) ounce(s) refrigerated sugar cookie dough
1 (16) ounce(s) tub vanilla frosting
- food coloring in several colors
- fruit roolups
- red and black string licorice

Steps:

  • Press cookie dough in bottom of a foil lined 9 by 13 by 12 inch pan. Bake 11 to 15 minutes until lightly browned and done in center. Cool on wire rack.
  • Use foil to lift cookies from pan to cutting board. Cut cookies diagonally in a diamond pattern.
  • Tint frosting with food coloring. Frost and decorate as desired. Cut fruit rollups for bows to place at the bottom of the kite. Use licorice for kite strings. let dry.

FLYING KITE BARS



Flying Kite Bars image

A high-flying dessert is perfect for celebrating springtime or an uplifting occasion. The kids will just love to help decorate!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h52m

Yield 32

Number Of Ingredients 11

1 cup packed brown sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1 tub Betty Crocker™ Rich & Creamy vanilla ready-to-spread frosting
Betty Crocker™ colored sugars, if desired
Assorted candies, if desired
4 licorice twists
Red shoestring licorice
1 roll Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any flavor)

Steps:

  • Heat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil; grease foil with shortening. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour. Press in pan, using floured fingers.
  • Bake 20 to 22 minutes or until light brown. Cool completely, about 1 hour.
  • Place cutting board upside down on pan of bars; turn board and pan over and remove pan. Carefully peel off foil. Cut bars diagonally into 3 triangles, as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting if desired.
  • Arrange pieces on 20x15-inch tray to form kite (diamond shape), as shown in diagram, trimming pieces if necessary to fit together. Frost bars with frosting, attaching pieces with small amount of frosting. Decorate with colored sugars and candies. Arrange licorice twists down center of kite from tip to tip and across center from side to side. Insert shoestring licorice in bottom of kite to look like string. Cut fruit roll, and tie on string for bows.

Nutrition Facts : Calories 175, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 45 mg

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  • In medium bowl, break up cookie dough. Knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into flattened round. Cover; refrigerate until firm, about 1 hour.
  • Heat oven to 350°F. Divide dough in half. On lightly floured surface, roll half of dough to 1/4-inch thickness. Cut with 4-inch kite-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat with remaining half of dough.
  • Bake 7 to 9 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
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