Easter Basket Cookies Recipe

Name: Easter Basket Cookies
Prep time: 1 h 45 min
Total time: 1 h 45 min
Yield: 32 servings
Ingredients: 1 pouch Betty Crocker* Sugar Cookie Mix; 1 tbsp (15 mL) all-purpose flour; 1/3 cup (75 mL) butter or margarine, softened; 1 egg; Pink or blue coloured sugar; 1 container Betty Crocker* Whipped Fluffy White Frosting; 2 cups (500 mL) flaked coconut; Food colours; Assorted jelly beans; Pipe cleaners; Pastel ribbon

Ingredients

1 pouch Betty Crocker* Sugar Cookie Mix
1 tbsp (15 mL) all-purpose flour
1/3 cup (75 mL) butter or margarine, softened
1 egg
Pink or blue coloured sugar
1 container Betty Crocker* Whipped Fluffy White Frosting
2 cups (500 mL) flaked coconut
Food colours
Assorted jelly beans
Pipe cleaners
Pastel ribbon

PREP TIME 1h45m	TOTAL TIME 1h45m
YIELD 32 servings

Instructions

Heat oven to 375ºF. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
Roll dough into 32 (1 1/4-inch) balls; roll in coloured sugar. Place balls in muffin cups.
Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
Add coconut to a large resealable food-storage plastic bag. Add 3 to 4 drops food colour and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the colour evenly or additional food colour until desired colour is reached.
Frost top of each cookie. Decorate with coloured coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

Desserts Holidays & Entertaining