- Prep time
- 20 minutes PT20M
- Cook time
- 11–13 minutes PT13M
- 8–10 baskets
You and the kids will love decorating these adorable little baskets. You can also use yogurt and fresh berries for a healthier option.
- 2 boxes instant pudding
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 8–10 pieces red licorice
- Easter candy and decorations
Preheat oven to 350°F.
Make pudding according to instructions on the box and set in refrigerator to chill.
In a medium bowl, combine flour and salt and set aside.
In a mixing bowl, combine softened butter and sugar and beat with an electric mixer until incorporated. Beat in egg and vanilla extract. Add in flour mixture ½ cup at a time, mixing continuously.
Roll dough out on a floured surface to approximately ⅛-inch thickness and cut into 3–3½-inch circles.
Use vegetable oil to grease the back side of a cupcake pan. Place dough circles over each cup cavity of the pan and press down until covered and smooth.
Place pan in oven and bake for 11–13 minutes, until cookie cups are golden brown. Cool for several minutes, then loosen the bottom edges of each cup with a butter knife and carefully remove. Use kitchen scissors to gently level the edges of each cup. Set aside to cool completely.
Once cooled, fill each cookie cup with pudding. Bend 1 licorice into each cup to make basket handle. Decorate top of pudding to make a festive Easter scene using items like shredded coconut dyed green with food coloring to mimic grass, Peeps or mini chocolate eggs and bunnies.