Easter Cookies Recipe
3/4 cup butter, softened
1 tbsp. vanilla
2/3 cup sugar
2/3 cup packed brown sugar
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups small chocolate Easter candies or coarsely chopped candy bars (Editor’s note: We used Hershey’s Solid Milk Chocolate Eggs)
36 jelly beans, if desired
- Heat oven to 375⁰F. Beat butter, egg and vanilla in large bowl until well mixed. Mix in both sugars.
- Stir in flour, baking soda and salt until smooth. Stir or knead in chocolate candies (Target Tip: To make it easy for kids to chop larger pieces of hard candy, place candy in sealed plastic bag and let kids pound with a rolling pin or large wooden spoon.)
- Drop mixture onto cookie sheets using a tablespoon.
- Bake 10 to 12 minutes until golden brown around edges. Press a jellybean into each cookie. Let cool 1 minute; remove from cookie sheet. Cool completely.
Yield: 3 Dozen Beautiful Cookies
Photo and Recipe Credit: A Bullseye view!