Make this adorable Easter dessert made using baked Pillsbury™ Sugar Cookie Dough and decorated with icing – perfect to serve a crowd.
Hatching Chick Cookies
- Prep Time 30 min
- Total 1 hr 10 min
- Ingredients 7
- Servings 15
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1/4 cup all-purpose flour
- 1 tube (4.25 oz) yellow decorating icing
- 15 pieces candy corn, orange section only
- 1 pouch (7 oz) white cookie icing
- 1 pouch (7 oz) black cookie icing
- 1 pouch (7 oz) blue cookie icing
Instructions
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Step1Heat oven to 350°F. In medium bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) On floured surface, roll dough to 1/4-inch thickness. Cut with 3 1/4-inch egg-shaped cookie cutter. On ungreased cookie sheet, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
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Step2Bake 9 to 11 minutes or until edges are lightly browned. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
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Step3Spread yellow icing over each cookie to cover. Near top third of cookie, attach candy corn tip for beak; let stand until set. Pipe white icing on bottom half for broken eggshell. Let stand until set. With black icing, pipe eyes. With yellow icing, pipe tuft of hair at top. Decorate shells as desired with blue icing. Let stand until set.
Nutrition
250
Calories
9g
Total Fat
2g
Protein
39g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Total Fat
- 9g
- 0%
- Saturated Fat
- 2 1/2g
- 0%
- Sodium
- 105mg
- 0%
- Total Carbohydrate
- 39g
- 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 Other Carbohydrate; 1 1/2 Fat;Carbohydrate Choice
2 1/2
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