Easter Egg Cookie Cake

Pillsbury® Big Deluxe Classics® macadamia nut cookies decorated with pink and white icing gives you delicious Easter dessert – perfect for a crowd.

  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 6
  • servings 12

Ingredients

1
package (16 oz) Pillsbury® Big Deluxe Classics® refrigerated white chunk macadamia nut cookies
2
tubes (4.25 oz each) white decorating icing
1
tablespoon pastel candy sprinkles or nonpareils
1
tube (4.25 oz) pink decorating icing
1
tube (4.25 oz) purple decorating icing
Coarse yellow and lime green sparkling sugar
  • 1 Heat oven to 350°F. On ungreased large cookie sheet, press cookie dough pieces together into shape of large egg, about 1/2 inch thick.
  • 2 Bake 18 to 21 minutes or until golden brown and set. Cool completely on cookie sheet on cooling rack, about 30 minutes.
  • 3 Attach star tip to tube of white icing; outline cookie cake with white icing. Sprinkle with pastel candy sprinkles. Decorate as desired with remaining white icing, the pink and purple icing, and sparkling sugar.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    ,
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    3g,
    3%
    ),
    Sodium
    170mg
    170%;
    Total Carbohydrate
    47g
    47%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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