It’s that time of year: the pastel colors are out, the snow is melting and there are chocolate Easter treats everywhere you look. Take those little Easter pleasures and try this easy-to-make cookie recipe.
Yield: 30 – 3” cookies
Prep Time: 20 minutes
1 ½ cups golden shortening
2 cups brown sugar
½ cup white sugar
¼ cup milk
1 ½ tsp baking soda
2 ½ cups flour
½ tsp salt
1 ½ cups mini eggs, crushed
Preheat oven to 350*F. Sift baking soda, flour and salt and set aside. Place shortening with brown and white sugar in bowl and mix with hand mixer or stand mixer until light and fluffy, approximately 2 minutes. Add in milk and eggs and mix for 1 minute. Gradually add in flour mixture and mix until just combined. Do not over mix. Add in 1 cup crushed mini eggs and mix briefly. Using a tablespoon, place about 2 tablespoons of cookie dough in mounds on a baking sheet. Leave room between each mound of dough to allow for spreading. Sprinkle the remaining ½ cup of crushed mini eggs on top of the cookie mounds. Place the cookies into the oven and bake for 8-10 minutes for soft chewy cookies. Bake for an extra 2-3 minutes for a crunchy cookie. Once baked allow to cool and enjoy!
- Margarine can be used instead of shortening
- To crush the mini eggs, place in a Ziploc bag and smash with a rolling pin or tin can
- Substitute the mini eggs with any favourite Easter treat. Peanut butter eggs or white chocolate eggs are a great choice.
Melissa Hryb is the chef at Marion Street Eatery, where she specializes in hearty comfort food with a twist.
Follow her on Twitter @MarionStreetEat or Instagram @MarionStreetEatery