From PILLSBURY BAKING Makes 24 cupcakes Sweet and simple, these cupcakes are easy-breezy to make for Easter. INGREDIENTS 1 box PILLSBURY MOIST SUPREME Yellow Cake…
From NESTLÉ
Tasty Butterfly cookies…
INGREDIENTS
1 package (16.5 ounces) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
1/4 cup all-purpose flour, plus extra for rolling
Frostings of various colors
Sprinkles and sugars
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
Red string licorice cut into 24, 1- to 2-inch pieces
DIRECTIONS
1.Preheat oven to 350 degrees
2.Crumble dough into medium bowl. Add flour; mix until combined.
3.Sprinkle work surface lightly with flour. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut cookie dough with 2-inch diameter heart shaped cookie cutter. To make butterflies, overlap one hearts point over another hearts point by 1/2 inch; press together slightly. Transfer to ungreased baking sheets, placing about 2 inches apart. Remaining scraps of dough can be rolled out again to make more hearts. Refrigerate for 10 minutes.
4.Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Decorate as desired with frostings, sprinkles, morsels and licorice antennae. Store in airtight container.
Find this recipe and more holiday treats at verybestbaking.com
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