Best Happy Face Spoons Recipes

Cheddar Spoons Recipe by Tasty image

Provided by Betsy Carter

Yield 12 spoons

Number Of Ingredients 5

2 cups shredded cheddar cheese
4 tablespoons unsalted butter, room temperature
1 teaspoon salt
1 cup all-purpose flour
2 tablespoons ice water

Steps:

Preheat the oven to 325˚F (160˚C).
Using an electric hand mixer or stand mixer, beat the cheese, butter, and salt in a large bowl.
Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together when pressed but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
Divide the dough in half and pack together into 2 discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
Roll out the dough to ¼ inch (6 mm) thick, pinching together the cracks on the edges.
Trace and cut out 6 spoon shapes from each disc of dough.
Place the cut-out cheese spoons on top of greased, upside-down spoons on a parchment paper-lined baking sheet. Lightly press down to mold the dough to each spoon's shape.
Bake for 25 minutes, or until golden brown.
Serve with layered taco dip, if desired.
Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 9 grams, Fat 10 grams, Fiber 0 grams, Protein 5 grams, Sugar 0 grams

Cookie Spoons Recipe by Tasty image

Provided by Betsy Carter

Categories Desserts

Yield 8 spoons

Number Of Ingredients 6

16 oz cookie dough, sugar cookie dough
¾ cup all-purpose flour, plus more for dusting
¼ cup rainbow sprinkles
2 cups milk chocolate chips
2 tablespoons coconut oil
ice cream, for serving

Steps:

Preheat the oven to 325˚F (160˚C).
Place the sugar cookie dough sheet on a lightly floured surface.
Sprinkle the flour over the dough and knead together.
Roll out the dough to a ¼-inch (6-mm) thick square.
Top with sprinkles and lightly roll out the dough again so the sprinkles become submerged in the dough.
Place a spoon on top of the dough and trace its shape with a paring knife. Reroll the dough as needed to cut out 8 spoons.
Arrange spoons upside-down on a parchment-lined baking sheet. Lightly grease with nonstick cooking spray.
Place each cookie spoon cutout on top of a spoon. Lightly press down to mold.
Bake for 25-30 minutes, or until the cookie dough is light brown.
Cool for 10 minutes before carefully removing the cookies from the spoons.
Microwave the milk chocolate chips and coconut oil together in a glass measuring cup or bowl in 30-second intervals, until the chips are completely melted.
Dip each cookie spoon in chocolate and let dry on a wire rack for about 10 minutes.
Serve with ice cream, if desired.
Enjoy!