Recipe: Bunny Cookie Pops (using refrigerated cookie dough)

Bunny Cookie Pops

Reynolds Color Plastic Wrap, several colors of your choice
1 package (18 oz.) refrigerated sugar cookie dough
18 lollipop sticks
Tubes of pastel colored decorating icing OR tinted vanilla ready-to-spread frosting
18 large marshmallows
Small round pastel sprinkles
1 fruit flavored roll-up snack
Ribbon

Preheat oven to 350F.

Slice refrigerated cookie dough into 1/4-inch pieces. Lightly flour hands; shape dough into balls. Insert a lollipop stick in the center of each dough ball; lay on a cookie sheet lined with Reynolds Parchment Paper. Pat dough balls into circles, 2 inches wide and 1/4-inch thick.

Bake 10 to 12 minutes or until edges are golden brown; cool completely.

Frost cookies with icing.

To make a bunny face, cut a marshmallow in half crosswise. Use additional icing to attach cut side of one half marshmallow to a frosted cookie.

To make eyes and nose, use icing to attach sprinkles to top of marshmallow.

To make ears, cut the remaining half marshmallow in half lengthwise; use icing to attach to cookie. To form inner ears, cut 2 thin ovals from the fruit roll-up snack; use icing to attach to top of marshmallow ears. Repeat with remaining cookies.

Let cookies set till icing dries.

Wrap each cookie in a sheet of color plastic wrap. Gather plastic wrap at base of cookie and tie with ribbon.

Source: Reynolds Kitchens