Easter Bunny Cookies
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Reynolds® Color Seal-Tight Plastic Wrap
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1
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package (18 oz.) refrigerated sugar cookie dough
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1
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package (6 oz.) semi–sweet chocolate morsels
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2
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teaspoons shortening
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Reynolds® Cut-Rite Wax Paper
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Reynolds® Pastels Baking Cups
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BAKE
bunny-shaped cookies using refrigerated sugar cookie dough.
PLACE semi–sweet chocolate
morsels and shortening in a microwave–safe bowl. Stirring every 30 seconds, microwave on HIGH
until chocolate is melted, 1 to 2 minutes.
DIP half of each baked cookie in
melted chocolate. Place on a sheet of
wax paper. Refrigerate until chocolate
is set.
STACK cookies in Reynolds Pastels Baking
Cups and wrap in Reynolds Color Seal-Tight Plastic Wrap. Tie with ribbon.
Number of Servings: 32
Nutrition Information:
(Per Serving)
| calories | | 107 |
| grams fat | | 5 |
| milligrams cholesterol | | 5 |
| milligrams sodium | | 75 |
| grams carbohydrates | | 14 |
| grams fiber | | 1 |
| grams protein | | 1 |
| grams sugar | | 3 |
