Bunny Butt Cookies

From PILLSBURY

Makes 22 cookies

 

These cute bunny butt cookies are sure to become an Easter favorite.

INGREDIENTS

1 roll (16.5 oz) PILLSBURY refrigerated sugar cookies

1/4 cup all-purpose flour

1 container (12 oz) fluffy white whipped ready-to-spread frosting

Pink gel food color, if desired

22 miniature marshmallows

Assorted size candy sprinkles

 

DIRECTIONS

1.Heat oven to 350 degrees. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

2.Reshape dough into 9- x1 1/2-inch log.

3.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.

4.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.

5.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.

6.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.

 

TIPS

-To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.

-You can bake and freeze cookies up to 2 months ahead.

 

Find this recipe and more holiday treats at pillsbury.com