You can bake these pretty little baskets to place at each setting on the Easter table. They're easier than you'd think because they start with refrigerated dough!
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- assorted jelly beans
- pipe cleaners
- 1/4-inch pastel ribbon
- food colors
- 2 cups flaked coconut
- 1 bottle (2.25 ounces) pink and blue colored sugar
- 1 container (12 ounces) fluffy white frosting
- 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookies
- 1/4 cup all-purpose flour
Heat oven to 350° degrees. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.
Roll dough into 24 (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 rack.
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.