Easter Bonnets

Contributed by Helen. Thank-you!

"I make up my own sugar cookie recipe but I bought the muffins. These are really cute and fun to make and decorate."

(Makes a dozen bonnets)

1 (18-oz.) pkg. Pillsbury Refrigerated Sugar Cookies (Alternative Sugar Cookie recipe)
12 purchased lemon or orange mini muffins
2 cups vanilla frosting (from two 16-oz. cans)
Green and red food color

Using slice and bake method, bake and cool 12 cookies as directed on cookie wrapper. Reserve remaining dough for a later use.
If necessary, remove papers from muffins. Cut 3/4-inch slice off bottom of each muffin to use for bonnet. Reserve muffin tops for
snacking. Spread cut side of each muffin bottom with frosting; attach to cookie, frosting side down. Place bonnets on rack set over 15x10x1-inch baking pan.
Place 1/2 cup frosting in resealable plastic bag. Add green food color; squeeze bag until well mixed and of desired color.
Place remaining frosting in microwave-safe measuring cup with pouring spout. Microwave on HIGH for 30 to 40 seconds or until pourable. DO NOT BOIL. Stir in enough red food color for desired pink color.
Pour pink frosting over bonnets in circular motion to cover completely. Reheat frosting as needed to keep it pourable. Let stand 10
minutes or until set.
Remove bonnets from rack with small spatula, smoothing edges of frosting. Cut tiny hole in corner of bag with green frosting. Pipe
ribbon of frosting for hatband; add bow design. Make dots and flower designs on each hat as desired.