Bunny Butt Cookies

These cute bunny butt cookies are sure to become a Easter favourite.

Ingredients

1 roll Pillsbury™ refrigerated sugar cookies

1/3 cup (75 mL) all-purpose flour

1 container Betty Crocker™ Whipped fluffy white frosting

Pink gel food colour, if desired

22 miniature marshmallows

Assorted size candy sprink

Instructions

• 1Heat oven to 350°F (180°C). In large bowl, knead cookie dough and flour with hands until well mixed.
• 2Reshape dough into 9x1 1/2 -inch (23x3 cm) log.
• 3Wrap in plastic wrap; refrigerate 30 minutes. Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
• 4Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 5In medium microwavable bowl, stir frosting and 1 to 3 drops pink food colour until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
• 6To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in centre of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.