1. Heat oven to 350°F. Grease and flour 24 mini muffin cups. Place 1 cookie dough round in each muffin cup. Gently press thumb into each dough-filled cup, making small indentation.

2. Bake 18 to 21 minutes or until light golden brown. Cool in pan, about 15 minutes. To remove from pan, gently turn cookie cups until they turn freely. Remove to cooling rack; add one half marshmallow, cut side down, to each cookie cup.

3. Meanwhile, in small bowls, divide frosting and add food color until desired color. Transfer tinted frosting to resealable food-storage plastic bags, and cut tip off one corner of each bag. Pipe frosting into cookie cups to cover marshmallows. Using photo as a guide, decorate bunny faces with assorted decorations.

Expert Tips: Assemble your decorating ingredients while cookie cups are baking to make decorating go smoothly. Use kitchen scissors to cut ears and teeth out of large marshmallows.

• 6 g Total Fat
• 2.5 g Saturated Fat
• 0 g Trans Fat
• 0 mg Cholesterol
• 90 mg Sodium
• 10 mg Potassium
• 27 g Total Carbohydrate
• 0 g Dietary Fiber
• 19 g Sugars
• 0 g Protein