Here’s a recipe for Easter Bunny Cookies that is sure to be a hit with young and old alike. They involve several steps, but they are not difficult, and you’ll have as much fun making them as your family will have eating them!
You will need:
1 roll Pillsbury refrigerated sugar cookies
3/4 cup flour
28 round chewy caramels in milk chocolate
1 cup ready to spread frosting, creamy white
2 1/2 cups flaked coconut
14 large marshmallows and 28 pastel miniature marshmallows
about 1 teaspoon of miniature chocolate chips and some heart-shaped sprinkles
Heat the oven to 350 degrees.
Break up the cookie dough and stir in the all-purpose flour to form a stiff batter; then scoop out rounded tablespoons of the dough, shaping each around one of the caramels. Place an inch apart on an ungreased cookie sheet and bake for 12-16 minutes. Cool completely on a rack.
Microwave the frosting carefully until it’s of dipping consistency; then dip the cookie tops into the frosting and sprinkle coconut on top. Place on parchment paper.
Now comes the fun. Using small bits of frosting as “glue,” press the mini chocolate chips into the coconut for bunny eyes and use the miniature heart sprinkles to add smiling mouths to each cookie. With kitchen shears, cut white marshmallows in half crosswise, then in half again, dipping one end of the marshmallow in frosting in order to add “stand-up” ears to each cookie. Then add miniature colored marshmallows to each as a fluffy bunny tail. Visit pillsbury.com/recipes to see pictures of these and other Easter treats.
Be sure to store them out of sight until you ready to surprise the children Easter Sunday — otherwise, they’re sure to disappear in a flash!
Randy Jones Insurance wishes you and your family a joy-filled Easter season, and we want you to know we stand ready to help you with all your insurance needs, both personal and business. Contact us at our Pleasanton, California, offices with your questions or to request a quote.