Over the past couple of weeks I have developed a problem. A Pinterest problem. I’ve had a Pinterest account for a while now, but never really spent too much time on it. But, seeing as I am hoping to become a home-owner sometime this year, I’ve recently become a lot more interested in decorating. What are some great paint colours? I’ll check Pinterest! Hmmm… I really like mercury glass. Pinterest!
Well, then one thing led to another, and before I knew it I was surfing through all of the recipes on Pinterest too. A girl could spend a lot of time on there!
Long story short, that is how I found the recipe for Mini Egg Easter Cookies. Upon further investigation the original recipe was actually from Lauren Conrad’s website, of The Hills and Laguna Beach “fame” (wow does that bring me back to high school). I decided that these cookies would be great for Easter dinner dessert, so during the Easter long weekend my friend, Irene, and I did some baking.
Mini Egg Cookies
– 1 cup butter, softened
– 2/3 cup brown sugar
– 2/3 cup sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 3 cups flour
– 2 1/2 cups cadbury mini eggs
1. Crush 2 cups of the Cadbury mini eggs. We put the mini eggs into a large freezer bag then went to town on them with a rolling pin on the concrete floors in the basement.
2. Preheat the oven to 375 degrees.
3. In the bowl of your standing mixer, cream together the butter and the sugars.
4. Beat in the eggs one at a time until well combined. Then, add the vanilla, baking powder and salt and mix well.
5. Slowly stir in the flour and the crushed mini eggs.
6. Form the dough into balls and place on a baking sheet. Push one whole mini egg into the top of each ball of dough.
7. Bake at 375 for 8-10 minutes being very careful not to overbake.
These cookies turned out really great! They weren’t overly sweet, they actually tasted a lot like shortbread cookies and the bright colours of the mini eggs were a lot of fun.