Bunny Butt Cookies



1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/3 cup all-purpose flour
1 container (12 oz) fluffy white whipped ready-to-spread frosting

Pink gel food color, if desired

22 miniature marshmallows

Assorted size candy sprinkle


1 Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.

2 Reshape dough into 9×1 1/2-inch log.

3 Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.

4 Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

5 In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.

6 To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.

To see images illustrating each step, click here


Greek Easter Bread

greek easter bread

Total Time:5 hr 25 min

Prep:40 min

Inactive:4 hr

Cook:45 min


  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 5 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 1 1/3 cup milk
  • 5 tablespoons unsalted butter, plus more for greasing bowl
  • 1 teaspoon fine salt
  • 2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash
  • 2 teaspoons ground fennel seed
  • 1/4 teaspoon almond extract
  • 3 hard-cooked eggs, dyed red
  • Vegetable oil, for rubbing



Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).

Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.

Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).

Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby’s bottom, about 5 minutes.

Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.

Punch down the dough.

Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.

Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.

Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.

The red eggs in this bread are for decorative purposes only. They should not be eaten.

To make this bread by hand, use a large mixing bowl. Stir in the ingredients as directed. Instead of beating in the bowl for 5 minutes, remove the dough (it will be sticky) to a floured work surface and knead (adding additional flour as needed to keep it from sticking to the surface and hands) until as smooth as a baby’s bottom, about 10 minutes.

Recipe came from food network

St. Patrick’s Day Cookie bites

St. Patrick’s Day Cookie Bites

Turn your cookies into a treat so delish that all the little leprechauns will hand over their pots o’ gold to you!

Looking to take a bite into the luck o’ the Irish? This cookie celebrates all the flavors and colors of St. Paddy’s Day. Mint sandwich cookies are filled with creamy frosting, dipped into dark chocolate and sprinkled to perfection. The recipe is super easy! Just grab a bag of Betty Crocker® Sugar Cookie mix and whip it up according to package directions. Add in a hefty amount of peppermint extract and green food coloring to give the cookies that Irish flair.

Spoon the cookie dough onto a parchment paper-lined baking sheet. Bake away!
Cool the cookies completely, and then prepare to frost them into pretty little cookie sandwiches.
Spread oodles of Betty Crocker® whipped frosting between two cookies.
They’re pretty now, but hold yourself back! This is where the recipe takes a fab turn.
A dip in melted chocolate and sprinkle of, well, sprinkles will turn them into yummy cookie happiness!
Allow the chocolate to firm up before serving. May the luck o’ the Irish be with you!
Recipe was taken from Betty Crocker

Irish Soda Bread

The perfect Irish Bread for any St. Patrick’s Day Party!




  • Prep 15 m

  • Cook 50 m

  • Ready In 1 h 5 m

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
  3. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Recipe came from all recipes