I think that, to balance out the healthy veggies I plan to cook this weekend, I am going to have to bake these cookies. They are way too cute to pass up! As far as the actual baking aspect goes, some might say these cookies are "cheating"; I just call it a happy little shortcut :)
The picture came from Epicute, which is one of the cutest blogs around (to my limited knowledge), and the recipe came from here.
INGREDIENTS
1 package (16 oz) Pillsbury® Ready To Bake!® sugar cookies
1 container (12 oz) fluffy white frosting
1 cup flaked coconut
Food color
Jelly beans
DIRECTIONS
1. Heat oven to 350° F. Bake cookies as directed on package. Cool completely.
2.Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
3.Top with jelly beans or candy coated chocolate peanut candy.
1 package (16 oz) Pillsbury® Ready To Bake!® sugar cookies
1 container (12 oz) fluffy white frosting
1 cup flaked coconut
Food color
Jelly beans
DIRECTIONS
1. Heat oven to 350° F. Bake cookies as directed on package. Cool completely.
2.Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
3.Top with jelly beans or candy coated chocolate peanut candy.
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