Easter Basket Cookies

  • Prep 1 hr 30 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 24

Ingredients

Steps

  • 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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • 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.
  • 5
    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.

No nutrition information available for this recipe
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