These cute little cookie Easter basketsare easy to make using convenient, ready-made refrigerated cookiedough.
Recipe: Chocolate Chip EasterBaskets
1 (16.5-ounce) package NESTL ®TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 1 cup prepared white frosting Green food coloring 1/4 cup sweetened flaked coconut WONKA® SweeTARTS® or SPREE® Jelly Beans Thin-string licorice, various colors, cut into 3-inch piecesfor basket handles (optional)
Preheat oven to 350°F (175°C).Grease and flour 24 mini-muffin cups. Place one square of cookiedough into each cup.
Bake for 14 to 17 minutes or until goldenbrown. Remove pans to wire rack. If licorice handles are to beadded, with tip of wooden pick, make two holes opposite eachother on top edge of cup. Make sure holes are the same size asthe width of the licorice. This is best done when cups are verywarm. Cool cups completely in pans on wire rack. With tip ofbutter knife, remove cookie cups from muffin pans. Arrange onserving platter.
Combine frosting and a few drops of foodcoloring in small bowl, adding additional food coloring untildesired shade is reached.
Dissolve a few drops of food coloringin 1/4 teaspoon water in small, resealable food storage plasticbag. Add coconut. Seal bag and shake to evenly coat coconut.
Spoon a small amount of frosting ontothe top of each cup. Add a pinch of tinted coconut. Top grasswith SweeTarts Jelly Beans. Insert ends of licorice into smallholes in cups for handles.
Makes 24 baskets.
Recipe and photograph are the property of Nestl ® and Meals.com, used with permission.
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