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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Edible Easter Baskets Recipe

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This recipe for Edible Easter Baskets is from The Tuinstra Family 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:  
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 350º. 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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