Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

• 1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
• 1 container (12 oz) fluffy white frosting
• 1 cup flaked coconut
• Food color
• Jelly Beans

Directions:

1. Bake cookies as directed on package. Cool completely, about 10 minutes.
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 tablespoons 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.

Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

• 1/2 cup butter, softened
• 2-1/3 cups confectioners’ sugar
• 1 cup graham cracker crumbs
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Pastel sprinkles

Directions:

1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter or marshmallow creme
• 1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Bunny Cookies

Ingredients:

• 1 1/4 cups white sugar
• 2/3 cup shortening
• 2 eggs
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 1/2 teaspoons orange zest
• 1 tablespoon orange juice
• 1/4 cup cinnamon red hor candies

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
3. On a lightly floured surface. roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.

Nutritional Information:

Amount Per Serving: Calories: 86 / Total Fat: 3.5g / Cholesterol: 10mg

Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

• 1/2 cup butter, softened
• 2-1/3 cups confectioners’ sugar
• 1 cup graham cracker crumbs
• 1/2 cup cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Pastel sprinkles

Directions:

1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs into chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients.

Prep Time: 35 min / Total Time: 3 hours 0 min / Makes: 48 truffles

Ingredients:

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter or marshmallow creme
• 1 package (24 oz) vanilla-flavored (almond back) or chocolate-flavored candy coating

Directions:

1. In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 12 seconds longer or until chocolate can be stirred smooth.
2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape. 
3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Special Touch: Use your creativity to make one-of-a-kind Easter eggs.