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Pig Butt Cookies

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  • Prep 45 min
  • Total 2 hr 15 min
  • Servings 32
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Cute and creative Pig Butt Cookies are a perfect Easter treat!
Created Mar 1, 2017
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Ingredients

  • 1 pouch Betty Crocker™ Sugar Cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 32 large marshmallows
  • 4 Starburst™ strawberry-flavoured chewy fruit candies, unwrapped
  • 1 container Betty Crocker™ Whipped fluffy white frosting
  • Pink or red food colour
  • 32 pink or black jelly beans, cut in half lengthwise
  • 2 tablespoons plus 2 teaspoons pink decorating sugar
  • New Ingredient

Steps

  •  
    1
    Heat oven to 375°F. In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
  •  
    2
    Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
  •  
    3
    Bake 7 to 10 minutes or until edges are light golden brown. Meanwhile, slightly flatten 32 marshmallows.
  •  
    4
    Remove from oven, and top each cookie with marshmallow. Return to oven, and bake 1 to 2 minutes or until slightly softened. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  •  
    5
    Meanwhile, on microwavable plate, microwave 1 strawberry-flavored chewy fruit candy uncovered on High 10 to 15 seconds until soft but not melted. Flatten candy with fingers to 2x2-inch square. Cut into 8 equal strips. Twist strips into corkscrew tails with one tapered edge. Repeat with remaining 3 candies.
  •  
    6
    In medium microwavable bowl, tint frosting with food colour to desired shade of pink; stir until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  •  
    7
    To make pig butt, frost 1 cookie with frosting. Attach 2 jelly bean halves, cut sides down, to bottom of cookie for feet. Sprinkle top of cookie with 1/4 teaspoon decorating sugar. Attach 1 corkscrew tail to centre of cookie. Repeat with remaining cookies.

Expert Tips

  • Tip 1
    Use a very sharp, clean knife to cut the jelly beans in half.
  • Tip 2
    Microwaving the frosting makes it easier to spread over the marshmallows on the cookies.
  • Tip 3
    It does help to flatten the marshmallows slightly before frosting if they seem too puffy.

Nutrition Information

No nutrition information available for this recipe
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