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Carrot Patch Cookies
Carrot Patch Cookies
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Prep Time:
30 minutes
Total Time:
2 hours
Springtime carrot-shaped sugar cookies in chocolate pudding "dirt" - a cute and delicious dessert for any occasion.
Ingredients:
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 2 cups milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 1/4 cups finely crushed chocolate wafer cookies (about 20 to 25 cookies)
  • 1/3 cup unsalted butter, softened
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 egg
  • Red and yellow gel food color
  • Betty Crocker™ white decorating icing
  • Edible Easter Grass
Instructions:
  • Whisk pudding mix and milk in a large bowl for 2 minutes until slightly thickened. Allow it to stand for 5 minutes, then gently fold in whipped topping and 1/4 cup of cookie crumbs.
  • Evenly spread the delectable pudding mixture in an 8-inch square (2-quart) glass baking dish, then generously top it with the remaining cookie crumbs. Allow it to chill in the refrigerator for 1 hour to set perfectly.
  • Preheat oven to 350°F. Combine cookie mix, butter, flour, and egg in a large bowl, mixing until dough forms. Stir in red and yellow gel food colors until dough becomes a vibrant orange.
  • Shape dough into small carrot shapes about 2 inches long by using your fingers, then place them on ungreased cookie sheets. Use a sharp knife to score a few shallow lines across the top of each cookie.
  • Bake for 8 to 10 minutes until edges are set. Let cool on cookie sheets for 2 minutes, then transfer to a cooling rack to cool completely.
  • Using a small amount of white decorating icing, attach a piece of edible Easter grass to the back of each cooled cookie to resemble a carrot stem. Stand the cookies upright in the pudding mixture and serve promptly.

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