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Edible Easter Baskets Recipe

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This recipe for Edible Easter Baskets, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Autumn Barlen - Great great granddaughter of Ray and Reka Medendorp
Added: Monday, June 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package refrigerated sugar cookie dough
1 cup M&Ms milk chocolate mini baking bits
1 teaspoon water
1 to 2 drops green food coloring
3/4 cup sweetened shredded coconut
3/4 cup any flavor frosting
red licorice whips, cut into 3 - inch lengths

Directions:
Directions:
Preheat oven to 350. Lightly grease 36 mini muffin cups. Cut dough into 36 equal pieces; roll into balls. Place 1 ball into each muffin cup and press dough into bottom and up side of each muffin cup. Chill 15 minutes. Press 1/3 cup M&Ms into bottom and sides of dough cups. Bake 8 to 9 minutes. Cookies will be puffy. Remove them from the oven and press down center of each cookie. Return to oven for 1 minute. Remove and allow to cool for 5 minutes. Remove cookie baskets to a cooling rack and cool completely.

In a medium bowl combine water, and food coloring. Add coconut and stir until evenly tinted. In each cookie cup, layer 1 teaspoon frosting, 1 teaspoon coconut and 1 teaspoon of mini M&Ms. Push both ends of the licorice into the frosting to make the basket handle.

 

 

 

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