Easter Basket Cookies

easter_basket_cup



Easter Basket Cookies

Ingredients

  • 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • ¼ cup all-purpose flour
  • 1 bottle (2.25 oz) pink and blue colored sugar
  • 1 container (12 oz) fluffy white frosting
  • 2 cups flaked coconut
  • Food colors
  • Assorted jelly beans
  • Pipe cleaners
  • 1/4–inch pastel ribbon

Instructions

  1. Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.
  2. Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
  3. Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack
  4. Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.
http://stlcooks.com/2014/03/easter-basket-cookies/

Recipe and Photo: Foodista / CC BY



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