Easter Basket Cookies

You can bake these pretty little baskets to place at each setting on the Easter table. They're easier than you'd think because they start with refrigerated dough!

  • prep time 1 hr 30 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 24

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4
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
  • 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.
  • 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.
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