EASTER BONNETS.....makes 24 little cakes
Nancy J. Patrykus
4 inch round,baked cookie!!!
Makes 24 bonnets, that you decorate beautifully to your hearts desire!
What fun to surprise a group of friends....with a bonnet.
Pictures and recipe saved from a Women's World magazine in 1999.
MY EASTER RECIPE # 7
Featured Pinch Tips Video
- 1 pkg
- (18.25) yellow cake mix
- 1 clove
- all purpose flour
- 2 pkg
- ( 18oz. each) refrigerated cookie dough
- 4 can(s)
- (16oz each) vanilla frosting ..divided
- assorted food coloring
1Preheat oven, and prepare cake mix according to pkg. directions.
Line24 muffin cups with paper liners.
Evenly divide batter among paper cups.
Bake according to pkg. directions.
Cool pans on rack for 5 minutes.
Remove pans and cool completely.
In a bowl knead flour into cookie dough until well combined.
On a lightly floured surface roll out dough to a scant 1/4 inch thickness.
Using a 4 inch round cookie cutter cut out 24 circles.
Place on ungreased cookie sheets.
Bake 8-10 minutes..Cool pans on wire racks 5 minutes.
Remove from pans, cool completely.
3Divide and tint rest of frosting in as many colors as desired. Transfer 1/2 cup of each color to separate pastry bags fitted with a small writing tips. Place bonnets on a rack over a a jelly roll pan.
Transfer remaining frosting to separate micro-wave containers with a pouring spout. Heat one at a time in microwave on high till pourable, 30 to 45 seconds. Pour frosting over bonnets in a circular motion to cover completely. Reheat frosting as necessary to keep it pourable.Let stand to dry, 10 minutes.
5** OPTION: You can use candied flowers and leaves attached with a dot of frosting. Even a very narrow ribbon tied , around base of hat, and tied with a pretty bow.
I am a Queen of my RED HAT SOCIETY group ..and plan to make some RED HATS for my SCARLET FLOOZIE gals.
Maybe purple hats on there birthday month!