Cadbury Mini Egg Cookies

I don’t know that we’d ever have enough Cadbury Mini Eggs leftover from Easter to make these cookies, but if I hid some away from the husband and kids specifically so I could try them out, I might get away with it!

This recipe is from Dawn of Dawn’s Recipes, who has an amazing collection of recipes. These cookies used chopped Cadbury Mini Eggs (the dark chocolate variety would be yummy in these too!) and macadamia nuts:

Cadbury Mini Egg Cookies with Macadamia Nuts
from Dawn’s Recipes

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
10 ounces (about 1 1/2 cups) Cadbury mini eggs, broken into large chunks
1/2 cup chopped macadamia nuts

Directions:
Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine mini egg pieces and macadamia nuts. Set aside.

Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla.

Alternatively mix in the mini egg mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for about an hour.

Preheat oven to 350°F. On cookie sheets lined with parchment paper, spoon out the cookie dough in small 1-inch diameter balls. Place dough balls 3 inches away from each other on the cookie sheets.

Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 4 dozen cookies.

[image: flickr]