Cute and creative Pig Butt Cookies are a perfect Easter treat!
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1
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roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
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1/3
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cup all-purpose flour
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32
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large marshmallows
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4
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Starburst™ strawberry-flavored chewy fruit candies, unwrapped
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1
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container (12 oz) fluffy white whipped ready-to-spread frosting
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Pink or red food color
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32
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pink or black jelly beans, cut in half lengthwise
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2
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tablespoons plus 2 teaspoons pink sanding sugar
Steps
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1
Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
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2
Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
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3
Bake 8 to 10 minutes or until edges are light golden brown. Meanwhile, slightly flatten 32 marshmallows.
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4
Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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5
Meanwhile, on microwavable plate, microwave 1 strawberry-flavored chewy fruit candy uncovered on High 10 to 15 seconds until soft but not melted. Flatten candy with fingers to 2x2-inch square. Cut into 8 equal strips. Twist strips into corkscrew tails with one tapered edge. Repeat with remaining 3 candies.
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6
In medium microwavable bowl, tint frosting with food color to desired shade of pink; stir until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
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7
To make pig butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet. Sprinkle top of cookie with 1/4 teaspoon sanding sugar. Attach 1 corkscrew tail to center of cookie. Repeat with remaining cookies.
-
1
Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
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2
Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
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3
Bake 8 to 10 minutes or until edges are light golden brown. Meanwhile, slightly flatten 32 marshmallows.
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4
Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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5
Meanwhile, on microwavable plate, microwave 1 strawberry-flavored chewy fruit candy uncovered on High 10 to 15 seconds until soft but not melted. Flatten candy with fingers to 2x2-inch square. Cut into 8 equal strips. Twist strips into corkscrew tails with one tapered edge. Repeat with remaining 3 candies.
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6
In medium microwavable bowl, tint frosting with food color to desired shade of pink; stir until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
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7
To make pig butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet. Sprinkle top of cookie with 1/4 teaspoon sanding sugar. Attach 1 corkscrew tail to center of cookie. Repeat with remaining cookies.
Expert Tips
Use a very sharp, clean knife to cut the jelly beans in half.
Microwaving the frosting makes it easier to spread over the marshmallows on the cookies.
It does help to flatten the marshmallows slightly before frosting if they seem too puffy.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories
- 129.9
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 2.4g
- 4%
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- Saturated Fat
- 0.4g
- 2%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 107.1mg
- 4%
- Total Carbohydrate
- 25.6g
- 8%
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- Dietary Fiber
- 0.4g
- 2%
- Sugars
- 14.1g
- Protein
- 1.8g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0.90%
- 1%
- Calcium
- 1.50%
- 2%
- Iron
- 3.20%
- 3%
Exchanges:
1/2 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; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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