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Easter Bonnet Cookies Recipe

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This recipe for Easter Bonnet Cookies is from The Westwinds Cookie Exchange Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 thin fancy chocolate wafers
8 large marshmallows, cut in half horizontally
1 Can (16 ounces) fluffy lemon frosting (divided)
Assorted jellied fruit slice candies
Granulated sugar
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Directions:
Directions:
Arrange 16 chocolate wafers on large cooling rack set over baking sheet. Place one marshmallow half, cut-side down, in center of each wafer. Reserve 2 T of frosting in small freezer-weight reclosable plastic bag, set aside. Place remaining frosting in 2-cup glass measuring cup; stir. Microwave (high) for 30-40 seconds or until pourable (do not boil). Stir gently. Pour frosting over bonnets to cover completly. Reheat frosting as needed to maintain pourable consistency. Let bonnets stand 10 minutes or until set.

To make ribbons, generously sprinkle sugar over work surface. Roll out candies to approximatel 1/16" thickness. Using sharp knife, cut thin strips about 2-1/4 inches long. Snip corner off bag of reserved frosting. Attach 1 strip to each hat with small dot of frosting. Shape second strip to create bow. Gently pinch loops of bow together to adhere. Attach bows to ribbons with small dot of frosting.
Number Of Servings:
Number Of Servings:
16 bonnets

 

 

 

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