Nutrition Facts

Serving Size 37 g

(Approx. 36 Servings)

Amount Per Serving

Calories	160	Calories From Fat	60

% Daily Value*

Total Fat 7 g	11%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 15 mg	5%

Sodium 65 mg	3%

Total Carbohydrate 24 g	8%

Dietary Fiber 0 g	0%

Sugars 18 g

Protein	1 g

Vitamin A 2%	•	Iron 2%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Easter Cookie Cups

Prep Time

1 h 30 m

Cook Time

12 minutes

Total Time

1 h 42 m

Serves

36 People

Ingredients

Recipe makes 36 Servings

17 1/2 Oz Betty Crocker Sugar Cookie Mix

1/2 cup(s) Central Market European Style Salted Butter, softened

1 large H‑E‑B Grade AA Cage Free Large Brown Eggs

16 Oz Wilton White Decorating Icing Pouch with Tips

1 cup(s) M&M's Milk Chocolate Easter Candy Mix

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Instructions

Preheat oven to 375°F.

In a large bowl, stir cookie mix, softened butter, and egg until a soft dough forms. Shape into 36 balls (use 1 Tbsp. dough for each 1-1/4 inch ball). Place in ungreased mini muffin cups. Use end of a wooden spoon to make an indention in each.

Bake for 10 to 12 minutes or until edges are light golden brown. Immediately repeat indentation in center of cookies to make a 1-inch opening, cleaning off end of spoon as needed. Cool in pan for 20 minutes.

Loosen edges of cookie cups with a small knife, if needed, and transfer to a cooling rack. Cool completely for at least 30 minutes.

Use a round or star tip on icing pouch. For each cookie cup, insert tip into indentation and squeeze pouch to fill opening. Pipe about 2 teaspoons per cookie cup. Decorate with candies. Store loosely covered at room temperature in a single layer.