** Recipe from Better at Home **
| * 1 pouch (1 lb. 1.5 oz) sugar cookie mix |
| * 1 Tbl. all-purpose flour |
| * 1/3 c. butter or margarine, softened |
| * 1 egg |
| * 1 bottle (2.25 oz) pink or blue colored sugar |
| * 1 container (12 oz) whipped fluffy white frosting |
| * 2 c. flaked coconut |
| * food colors |
| * assorted jelly beans |
| * pipe cleaners |
| * 1/4-inch pastel ribbon (if desired) |
Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms. Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Place balls in muffin cups. Bake 12-15 min. or until set & edges are light golden brown. Cool in pan 10 min. then remove to cooling racks. Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. 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. Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.
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