Easter Cookie Cups Food
EASTER COOKIE CUPS
Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
- Bake 9 to 11 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
- Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Decorate cookie cups with candies.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 70 mg, Sugar 0 g, TransFat 1 g
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