Bunny Cookie Pops Recipe 
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Bunny Cookie Pops  

1 18-ounce package refrigerated sugar cookie dough
18 pop sticks
Tubes of decorator frosting in pastel colors or tinted vanilla
ready-to-spread frosting
18 large marshmallows
Small round pastel sprinkles
1 fruit-flavored roll-up snack
Colored plastic wrap Ribbons in colors to match
plastic wrap

Slice refrigerated cookie dough into 1/4-inch pieces. Lightly flour hands; shape dough into balls. Insert a pop stick in the center of each dough ball; lay on a baking sheet lined with parchment paper. Pat into a circle, 2 inches wide and 1/4 inch thick. Bake at 350 10 to 12 minutes or until edges are golden brown; cool completely.

Frost cookies with decorator frosting or tinted vanilla ready-to-spread frosting. Cut a regular marshmallow in half crosswise. Place one half, cut side down, on frosted cookie. Use additional frosting to attach marshmallow, if necessary. Attach round pastel sprinkles with frosting to form eyes and nose on marshmallow. Cut remaining half of marshmallow in half lengthwise; place on cookie to form ears. Cut 2 thin ovals from a fruit roll-up; use frosting to attach as inner ears. Repeat with remaining cookies. Wrap with colored plastic wrap; gather at base of cookie and tie with ribbon.

Makes 18 cookie pops.

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