• Cut 8 of the squares of cookie dough in half. Place one full square and a half square (or 1 1/2 tablespoon of homemade sugar cookie dough) in each of the greased silicone mini bundt pan cups. (I only have one pan so I had to bake the cookies in two batches to make all 16 cookie cups.) If using a mini muffin pan, use 1 square of Pillsbury cookie dough or 1 tablespoon of homemade cookie dough.
• Put the silicone pan on a cookie sheet and bake at 375˚F for 15-19 minutes for the mini bundt pan (or 12-14 minutes for a mini muffin pan). Allow the cookies to cool completely before removing them from the pan.
• Use a pastry bag to fill each cookie cup with frosting. Use Wilton decorating tip #233 to make buttercream grass.
• Complete the Easter baskets with chocolate bunnies, licorice handle, and eggs.

Buttercream Frosting:

• Beat softened butter and shortening until light and fluffy. Mix in the powdered sugar one cup at a time. Then, beat in one tablespoon of milk at a time until the frosting is the desired consistency. Stir in the vanilla and Wilton green gel paste icing color.