Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3
cup all-purpose flour
32
large marshmallows
4
Starburst™ strawberry-flavored chewy fruit candies, unwrapped
1
container (12 oz) fluffy white whipped ready-to-spread frosting
Pink or red food color
32
pink or black jelly beans, cut in half lengthwise
2
tablespoons plus 2 teaspoons pink sanding sugar
Preparation
Heat oven to 350°F. In large bowl, mix cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape dough into 9x1 1/2-inch log. Wrap in plastic wrap; refrigerate 30 minutes.
Remove plastic wrap. Cut dough into 32 slices. Place slices on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are light golden brown. Meanwhile, slightly flatten 32 marshmallows.
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.
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.
In medium microwavable bowl, tint frosting with food color to desired shade of pink; stir until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
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 sanding sugar. Attach 1 corkscrew tail to center of cookie. Repeat with remaining cookies.
