Wicked Little Leprechaun Recipes

Steps:

• Fill a 12 oz high ball (or pint) glass 3/4 full with ice.
• Add vodka and blue maui.
• Add the splash of lemon-lime soda.
• Fill the rest of the glass with orange juice.
• Stir to mix.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture. Cover and refrigerate for 30 minutes or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. For leprechauns, cut out dough with lightly floured 5-in. gingerbread boy cookie cutter. If desired, trim leprechaun's body for a thinner shape. , For each hat, cut a 1-1/4-in. square and a 1-3/4x1/4-in. brim from dough scraps. Place leprechauns 2 in. apart on ungreased baking sheets. Place hat squares and brims above heads, shaping gently to touch the heads., Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute before carefully removing to wire racks to cool completely., Tint small amounts of Royal Icing pink, skin tone and black. Leave a small amount plain (white). Tint remaining icing Kelly green, leaf green green and orange. Frost leprechauns; if desired, decorate using shamrock sprinkles on hat and gold sprinkles as buttons, use edible marker to draw freckles.

Steps:

• In a mixing bowl, blend sherbet, limeade and sugar. Stir in soda and ice.
• Pour into glasses. Garnish if desired.

Steps:

• Mix ingredients in a glass or shaker.
• Pour over ice in a hurricane glass.
• Garnish with a lime wedge.