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Ingredient
Mini Pig Easter Cookies
Introduce
Ingredient
1 cup
fresh blackberrires
2/3
pumpkin puree
1 cup
raspberries
2
eggs
1/4
peanut butter
2 1/2 cups
whole wheat flour
Cooking instructions
* Step 1
Place the pumpkin puree, peanut butter and eggs in a large bowl and beat with an electric mixture until well combined, about 1-2 minutes. Add the flour, beating until just combined. If the mixture is too dry, add up to 1/4 cup of water.
* Step 2
Transfer the dough to a floured surface and knead a couple times until it comes together. Roll the dough out to 1/4 inch-thick and cut out with mini easter cookie cutters.
* Step 3
Place the cookies on a baking sheet lined with parchment paper and bake at 350F for 20-25 minutes, or until the edges are golden brown. Transfer to a wire rack and cool completely.
* Step 4
Make the icing: Melt the cream cheese in the microwave fror 5-10 seconds, until it has a yogurt-like consistency. To make pink icing, microwave some fresh raspberries until bubbling. Strain to remove any seeds. Add a couple drops to the cream cheese. Use the same technique with the blackberries for purple icing. Spread onto the cookies and enjoy!
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