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Easter Egg Cookie Cake

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Easter Egg Cookie Cake
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 12
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Pillsbury® Big Deluxe Classics® macadamia nut cookies decorated with pink and white icing gives you delicious Easter dessert – perfect for a crowd.

Ingredients

1
package (16 oz) Pillsbury™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies
2
tubes (4.25 oz each) white decorating icing
1
tablespoon pastel candy sprinkles or nonpareils
1
tube (4.25 oz) pink decorating icing
1
tube (4.25 oz) purple decorating icing
Coarse yellow and lime green sparkling sugar

Directions

  • 1 Heat oven to 350°F. On ungreased large cookie sheet, press cookie dough pieces together into shape of large egg, about 1/2 inch thick.
  • 2 Bake 18 to 21 minutes or until golden brown and set. Cool completely on cookie sheet on cooling rack, about 30 minutes.
  • 3 Attach star tip to tube of white icing; outline cookie cake with white icing. Sprinkle with pastel candy sprinkles. Decorate as desired with remaining white icing, the pink and purple icing, and sparkling sugar.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Daily Value
Total Fat
15g
0%
(
Saturated Fat
3g
0%
)
Sodium
170mg
0%
Total Carbohydrate
47g
0%
(
Dietary Fiber
0g
0%
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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