Easter Basket Cookies

 

1

pouch (1 lb. 1.5 oz) Betty Crocker® sugar cookie mix

1

tablespoon Gold Medal® all-purpose flour

1/3

cup butter or margarine, softened

1

egg

1

bottle (2.25 oz) Betty Crocker® pink or blue colored sugar

1

container (12 oz) Betty Crocker® Whipped fluffy white frosting

2

cups flaked coconut

Food colors

Assorted jelly beans

Pipe cleaners

1/4-inch pastel ribbon

• 1 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.
• 2 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.
• 3 Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
• 4 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.
• 5 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.