Easter Egg Cookie Cups Recipe

• Heat oven to 350°F. Place paper baking cup in each of 12 regular- size muffin cups. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.
• Bake 20 to 24 minutes or until golden brown (dough will puff) (A). Dip end of wooden spoon handle in sugar; carefully press into bot- tom of each cup to reshape (B).
• Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, knead remaining package of cookies and the flour until blended. On lightly floured surface, roll dough to 1/8-inch thickness.
• Cut with 1 1/2- to 2-inch egg-shaped cookie cutter. On ungreased cookie sheet, place cutouts 1 inch apart. Bake 10 to 12 minutes or until edges are golden.
• Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Frost cookies with icing;

• decorate with sprinkles and confetti. Let stand 5 minutes. Pipe designs onto cookies with icing. Let stand until set (C).
• In medium bowl, mix cheesecake filling and whipped topping until blended. Divide mixture evenly among cookie cups (D).
• With star tip, pipe green icing over filling to look like grass (E). Top each cookie cup with an egg cookie. Serve remaining cookies on the side.