Bunny Butt Cookies

Bunny Butt Cookies
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Ingredients
  1. 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  2. 1/3 cup all-purpose flour
  3. 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  4. Pink gel food color, if desired
  5. 22 miniature marshmallows
  6. Assorted size candy sprinkles
Instructions
  1. Steps
  2. 1
  3. Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
  4. 2
  5. Reshape dough into 9x1 1/2-inch log.
  6. 3
  7. Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
  8. 4
  9. Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  10. 5
  11. In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  12. 6
  13. To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.
  14. To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
  15. You can bake and freeze cookies up to 2 months ahead.
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Posted in Cookies, Easter

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