HOW TO MAKE A EASTER BONNET RECIPES

Steps:

• In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes. Heat oven to 350°F. Cut dough into 16 (1/2-inch) slices. On ungreased cookie sheet, place slices 2 inches apart. Bake 12 to 14 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• If necessary, remove papers from muffins. Cut 3/4-inch slice from 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 over 15x10x1-inch pan.
• In resealable food-storage plastic bag, place 1/2 cup frosting. Add green food color; squeeze bag until well mixed and desired color.
• In microwavable measuring cup, place remaining frosting. Microwave uncovered on High 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 necessary to keep it pourable. Let stand about 10 minutes or until set.
• With small spatula, remove bonnets from rack, 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.

Steps:

• Heat oven to 325.. Prepare cake mix as following directions, using the ingredients as indicated on package. Coat 11 inch tart pan (with a removable bottom) and a 4 cup oven proof bowl (6 inches across top) with a non stick cooking spray. Pour 3 cups of cake batter into the prepared tart pan, filling it up about 1/2 way. Pour the remaining batter, about 1-1/2 cups into the prepared bowl. Bake the tart pan about 20 to 25 minutes. The bowl about 30-35 minutes. Cool both tart pan and bowl on a wire racks for 15 minutes. Un-mold the cakes onto racks and cool completely. If necessary, trim top of bowl cake so it is flat and level.
• Spoon both containers of frosting into a large micro-wave safe bowl. Whisk in 4 drops of food coloring for desired shade.. Microwave the frosting on high power until a good spreading consistency, about 30 seconds. Spread frosting with a metal spatula over the tart cake. Then spread frosting over the inverted bowl cake. Reserve left over frosting. Place cakes in refrigerator to set..about 20 minutes.
• Place tart cake on a platter, or aluminum-foil covered cardboard. Place the bowl cake, flat side down on top of tart cake to form the bonnet. Spread the remaining frosting over the entire cake for a finished surface. If the frosting becomes to firm to spread, reheat as needed to keep frosting spreadable. Wrap the ribbon around base of the bonnet and make a decorative bow. Arrange candy flowers and leaves as pictured. Sit back and take a minute to enjoy your newly created beautiful bonnet. Be sure to take a few pictures!!!