Easter Basket cookies

Here is a recipe and idea for Easter. Love this. Be sure to share with your family and friends. Enjoy!
Photo by Debbie H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Roll (16 1/2 ounce) Pillsbury® refrigerated sugar cookies

  • 1/4

    cup all-purpose flour

  • 1

    bottle (2 1/4 ounce) pink and blue colored sugar

  • 1

    container (12 ounce) fluffy white frosting

  • 2

    cups flaked coconut

  • Food colors

  • Assorted jelly beans

  • Pipe cleaners

  • 1/4-inch pastel ribbon

Directions

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. 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. Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack. 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.

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