Easter Mints Kids Can Make by Gail Shipp

Makes: 1 Serving

• 1/3 cup Soft butter
• 1/3 cup Light corn syrup
• 1/2 ts Salt
• 1 ts Flavoring
• 3 1/2 c( 1 lb ) sifted caster sugar

This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. Then knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy.

Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff.
Then they can knead it with their hands.They should continue kneading until the dough is smooth.
Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints.
Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork.They might eat the pieces with the fork, but that's ok too.
Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm.

Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator.

Easter Cookies

Makes: 1 Serving

• 1 Cup Flour
• 1/2 Tsp Salt
• 1 Tsp Ground Cinnamon
• 1 Tsp Ground Ginger
• 1/4 Cup Butter
• 4 Tbsp Superfine Sugar
• 3 Tbsp Currants
• 1 Tbsp Dried Apricots Chopped
• 2 Tbsp Milk
• 1 Egg, Beaten

Sift the flour, salt and spices.
Rub in the butter until the mixture resembles bread crumbs.
Mix in the sugar, currants and apricots.
Make a well and pour in a little milk and the beaten egg. Keep mixing and adding milk until you have a stiff dough.
Refrigerate for 2 hours.
Roll out the dough very thinly and cut into rounds.
Put them on greased baking sheets in an oven preheated to 400 F. They will take about 20 minutes to bake.
They are ready when they begin to change colour.

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