Easter Nest 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

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

1

cup flaked coconut

Food color

Jelly beans

• 1 Heat oven to 375° F. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
• 2 Shape dough into 24 (2-inch) balls. Place 1 inch apart on ungreased cookie sheets.
• 3 Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely, about 15 minutes.
• 4 Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops food color, shaking bag to blend color. 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 Sprinkle about 1 teaspoon coconut onto each cookie. Top with jelly beans.