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1 (12-oz.) bag butterscotch bits
1 (5 oz.) can chow mein noodles
1 cup chopped salted peanuts
1 bag small jelly beans

Melt the butterscotch bits in a pan over low heat. Add noodles and peanuts to the melted bits and stir. Drop large teaspoonfuls of the mixture onto 2 cookie sheets lined with wax paper. Shape each nest with your fingers. Put 4 or 5 jelly beans into each nest. Chill in the refrigerator. Makes about 15 nests.


You will need 2 cans of refrigerated biscuits, plain or cinnamon. (20 biscuits needed)

Grease cookie sheet. Preheat oven according to package directions. Open cans and place biscuits on cookie sheet according to drawing below. Press gently to close spaces between biscuits. Decorate with cherries or raisins and bake according to package directions. After Bunny Bread is cooked, add icing, if cinnamon rolls have been used.


For the cookies

Preheat oven to 350 degrees. In a medium bowl, combine 1 package (18 oz.) refrigerated sugar cookie dough and cup all-purpose flour. **Adding the flour gives the cookie dough more texture and keeps the cookies from puffing up too much in the oven. On a lightly floured surface, using a lightly floured rolling pin, roll the dough to a 1/8 inch thickness. Using small and large bunny-shaped cookie cutters, cut out bunny shapes. Place bunny cutouts on an ungreased baking sheet. Bake cookies until golden, about 9 minutes. Cool completely.

For the icing

3 cups confectioner's sugar
teaspoon lemon juice
2 tablespoons powdered egg white
6 tablespoons warm water

Using an electric mixer, process the powdered egg white and warm water until all the water is incorporated. Add sugar and lemon juice; blend on high speed until icing is smooth, about 5 minutes. Divide icing evenly among 5 bowls. Set aside 1 bowl of icing.

Tint remaining bowls of icing pink, green, blue and yellow; spoon each into large resealable plastic bags; snip off one corner for piping. Using tinted icing, pipe an outline onto each cookie then fill with base color; spread icing evenly. Let icing set until dry. Place reserved white icing in a pastry bag fitted with fine tip. Pipe designs on cookies as desired.

These cookies can be used many ways:

Make a personalized cookie for each child by writing his/her name on it.
Put some tree branches into a flower pot and hang the Easter cookies.
Leave the cookies plain and let your guests decorate them.
Create miniature versions of the bunny cookies and hide them inside plastic Easter eggs. Hide in your yard for a festive Easter Egg Hunt.
But leave plenty of these delicious cookies just for EATING!!


Pound cake
Whipped topping
Shredded coconut
Marshmallow bunnies

Slice pound cake. Cover with whipped topping. Sprinkle coconut that has been tinted with green food coloring onto the cake. Top with 3 marshmallow bunnies.


10 oz. pound cake, cut into slices
21 oz. strawberry pie filling
12 oz. Cool Whip
1 cup coconut
1 tsp. green food coloring
1 cup jelly beans
4 marshmallow bunnies

Line bottom of 12x8 baking pan with cake slices. Top with strawberry pie filling and Cool Whip. Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of Cool Whip. Decorate with jelly beans and bunnies.


For this recipe you can use the spongecakes that you buy at the grocery store (that you fill with strawberries) or you may cut rounds out of a sheet cake. All you do is to coat the cake rounds or spongecakes with white icing (prepared or make-or-own), sprinkle with green coconut, and fill with tiny jelly beans. These are so easy for the children to do at school or at home. And they are so cute!


For this special treat, you will need lettuce, pear halves, raisins, miniature marshmallows, apple slices, and cream cheese. Let the children do this! Place a piece of lettuce on a plate and top with a pear half for the bunny's body. Add eyes and nose, using raisins, "glued" with cream cheese. Add apple slices for ears, also using the cream cheese "glue". Add miniature marschmallows for the tail.

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