Easter Cookie Cups Food

EASTER COOKIE CUPS

Easter Cookie Cups image

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

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 container Betty Crocker™ Whipped vanilla frosting
Holiday candies, as desired

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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