Do these look delicious or what? I think this is the cutest thing I've ever baked. Let me explain what's going on in this picture: a miniature cadbury egg has been stuffed inside a homemade cookie, topped with homemade frosting which has been dyed green for the occasion, and topped with peanut butter speckled M&M eggs. Yes, yes, and yes.
I found the cookie recipe on this Making Memories blog and the frosting recipe is from Tasty Kitchen. You should make them for Easter this weekend. Your guests will thank you. Here's another Easter dessert recipe that you might be interested in, too!
Makes 36 cookies.
Bake time: 10 minutes
Ingredients:
- 1 c shortening (Crisco)
- 3/4 c white granulated sugar
- 3/4 c brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/2 c flour
- 1 tsp baking soda
- 1 tsp salt
- green frosting OR make your own like I did with the following ingredients:
- 1 c milk
- 5 T flour
- 1 tsp vanilla extract
- 1 c butter, softened
- 1 c white granulated sugar
- green food coloring
- 36 miniature cadbury eggs, unwrapped
- large bag of Easter egg-shaped candy (I used peanut butter M&M speckled eggs and Reese's pastel eggs; jelly beans and Robin eggs could also be used)
Feel free to skip past the picture demonstration to get straight to the listed directions.
Preheat the oven to 350 degrees. Thoroughly grease a mini muffin pan with non-stick cooking spray.
In a large mixing bowl, cream together the shortening, white granulated sugar, brown sugar, and vanilla extract until smooth.
Mix in the eggs, one at a time, scraping down the bowl between each addition.
Slowly mix in the flour, baking soda, and salt in a few different additions, scraping down the bowl between each additions. The dough with be slightly sticky when handled.
To assemble the cookies, scoop one tablespoon of batter from the mixing bowl and slightly flatten it in your hand. Place one mini cadbury egg in the center of the flattened dough.
Fold the dough upward to cover the egg completely.
Place the assembled cookies into the greased mini muffin pan. Bake for 10 minutes or until lightly golden around the edges.
If you are making your own frosting, you can start preparing it once the cookies are in the oven. Add the milk and flour to a medium saucepan. Whisk constantly over medium heat until the mixture is as thick as brownie batter.
Remove from the heat and allow the mixture to cool completely. If you are in a rush, place the saucepan in a bowl of ice for around 10 minutes or so.
Remove the cookies from the oven once the bake time is up. Let the cookies sit in the pan for 10-12 minutes before you try to remove them. Carefully twist each cookie with your fingers to remove each them from the pan. If you have trouble getting them out with your hands, use a knife to gently lift them out as pictured above. *Don't let the cookies sit in the pan longer than this amount of time. They may settle, get stuck, and ruin your Easter*
Transfer the cookies to a cooling rack and allow them to cool completely.
Back to the frosting! Cream together the softened butter, white granulated sugar, and vanilla extract. Continue beating the mixture together until there is little or no grainy texture from the sugar. This is very important because mixing too little it could cause your frosting feel grainy when you are eating it, and that's no good.
Add the cooled milk/flour mixture to the bowl and mix on high until the frosting resembles whipped cream. This may take several minutes.
Add green food coloring to the frosting and mix until combined. Add more food coloring, if needed, to reach the desired color. Mmm, this frosting is extremely good.
To decorate the cookies, spread a small amount of frosting onto the top of a cooled cookie. Top with a few Easter egg candies. I used peanut butter M&M speckled eggs and Reese's pastel eggs.
Directions:
- Preheat oven to 350 degrees. Spray a mini muffin pan with non-stick cooking spray (all corners and sides!)
- Cream together the shortening, white granulated sugar, brown sugar, and vanilla extract. Add in the eggs, one at time, mixing well between each addition. Slowly mix in the flour, baking soda, and salt in a few different additions, scraping down the bowl between each addition.
- To assemble the cookies, spoon one tablespoon of dough into your hand and flatten out with your fingers. Place one mini cadbury egg in the center of the flattened dough. Fold the dough upward to cover the egg completely. Place in a greased mini muffin pan. Repeat with remaining dough and cadbury eggs. Bake for 10 minutes or until lightly golden brown around the edges.
- Remove from the oven and allow to sit in the pan for 10-12 minutes. Carefully remove each cookie from the pan by gently twisting each cookie out. A knife can be used if you need help getting them out-carefully slide a knife down the side of the cookie and gently lift it out of the pan. *Don't let the cookies sit in the pan longer than this time. They may settle, get stuck, and ruin your Easter* Transfer the cookies to a cooling rack and allow to cool completely.
- If you are using store bought frosting then skip this step. To make the frosting, add the milk and flour to a medium saucepan. Whisk constantly over medium heat until the mixture is as thick as brownie batter. Remove from heat and allow to cool completely. You can speed up the cooling process by placing the saucepan in a bowl of ice for around 10 minutes. In a separate bowl, cream together the butter, sugar, and vanilla until smooth and no longer grainy in texture. Add the cooled milk/flour mixture and beat vigorously until the frosting resembles whipped cream. Add green food coloring until the desired color is reached.
- To decorate the cookies, spread a small amount of frosting onto the center of each cookie. Top with the Easter egg candy of your choice.
Suggestions:
- Substitute caramel cadbury eggs if you don't like the cadbury creme eggs.
- Check out these other Easter recipes:
Are u making these for us?
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