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Easter Bonnets

Receive rave reviews when you parade these bonnets! Just don't expect them to last long!

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  • prep time 50 min
  • total time 50 min
  • ingredients 5
  • servings 16
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
16
lemon or orange mini muffins (from bakery)
2
cups vanilla creamy ready-to-spread frosting (from two 1-lb containers)
Green and red food color

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes. Heat oven to 350°F. Cut dough into 16 (1/2-inch) slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • 2 If necessary, remove papers from muffins. Cut 3/4-inch slice from bottom of each muffin to use for bonnet. Reserve muffin tops for snacking. Spread cut side of each muffin bottom with frosting; attach to cookie, frosting side down. Place bonnets on rack over 15x10x1-inch pan.
  • 3 In resealable food-storage plastic bag, place 1/2 cup frosting. Add green food color; squeeze bag until well mixed and desired color.
  • 4 In microwavable measuring cup, place remaining frosting. Microwave uncovered on High 30 to 40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desired pink color. Pour pink frosting over bonnets in circular motion to cover completely. Reheat frosting as necessary to keep it pourable. Let stand about 10 minutes or until set.
  • 5 With small spatula, remove bonnets from rack, smoothing edges of frosting. Cut tiny hole in corner of bag with green frosting. Pipe ribbon of frosting for hatband; add bow design. Make dots and flower designs on each hat as desired.
  • 1 In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes. Heat oven to 350°F. Cut dough into 16 (1/2-inch) slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • 2 If necessary, remove papers from muffins. Cut 3/4-inch slice from bottom of each muffin to use for bonnet. Reserve muffin tops for snacking. Spread cut side of each muffin bottom with frosting; attach to cookie, frosting side down. Place bonnets on rack over 15x10x1-inch pan.
  • 3 In resealable food-storage plastic bag, place 1/2 cup frosting. Add green food color; squeeze bag until well mixed and desired color.
  • 4 In microwavable measuring cup, place remaining frosting. Microwave uncovered on High 30 to 40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desired pink color. Pour pink frosting over bonnets in circular motion to cover completely. Reheat frosting as necessary to keep it pourable. Let stand about 10 minutes or until set.
  • 5 With small spatula, remove bonnets from rack, smoothing edges of frosting. Cut tiny hole in corner of bag with green frosting. Pipe ribbon of frosting for hatband; add bow design. Make dots and flower designs on each hat as desired.

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Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bonnet
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
Trans Fat
4 1/2g
4 1/2%
),
Cholesterol
20mg
20%;
Sodium
220mg
220%;
Total Carbohydrate
48g
48%
(Dietary Fiber
0g
0%
  Sugars
32g
32%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.