Easter Basket Cookies
Easter Basket Cookies requires approximately 1 hour and 45 minutes from start to finish. This recipe makes 32 servings with 94 calories, 0g of protein, and 5g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It will be a hit at your Easter event. Head to the store and pick up butter, pastel ribbon, betty whipped fluffy frosting, and a few other things to make it today. It is a good option if you're following a pescatarian diet. com.
Instructions
Heat oven to 375 F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
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.
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.