edible easter baskets
  • 1package Kitchen Bouquet
  • 1cup to 2 tsp liquid crab boil
  • 1teaspoon block of cream cheese
  • 1teaspoon can tomatoes
  • 1to fresh or frozen okra, chopped
  • 3/4cup coconut Assorted candies
  • 3/4cup peeled and deveined shrimp
  • red stalks celery, chopped
  1. lightly grease 36 1 3/4 inch mini muffin cups after cookie dough comes to room temp, mix in vanilla flavoring
  2. cut dough into 36 equal pieces
  3. roll into balls
  4. place 1 ball in muffin cup
  5. press dough onto bottom and up sides of each muffin cup
  6. chill 15 muffins
  7. press 1/3 cup m and m minis candies into bottoms and sides of dough cups
  8. preheat oven to 350 degrees
  9. bake for 8 to 9 minutes
  10. cookies will be puffy
  11. remove from oven
  12. gently press down center of cookie
  13. return to oven 1 minute
  14. cool cookies in muffin cups for 5 minutes
  15. remove to wire racks
  16. cool completely
  17. combine water and food coloring
  18. add coconut
  19. stir until tinted
  20. in cups layer 1 teaspoon chocolate frosting, 1 teaspoon tinted coconut, and 1 teaspoon m and m’s
  21. push red licorice ends into frosting to make basked
Recipe Notes

I love to make these every year with my family. all kids love to make these. more fun than hunting eggs. if you cannot find the mini m and m’s the regular m and m’s without peanuts can be used. hope you will enjoy these too.