2017 ~ Various Ramblings From A Sorta Wacky Redhead

Wednesday, April 5, 2017

Easter Cookies

Here comes Peter Cottontail, hopping down...your cooling rack! These super-sweet Easter cookies are a perfect project for the kids.

Level: Easy

Yield: 12 cookies

Roll out Vanilla Sugar Cookie dough or store-bought refrigerated cookie dough 1/8 inch thick. With floured 3-inch round cutter, cut rounds from dough for bodies. With floured 1-inch egg-shaped cutter, cut ovals for feet. Bake as directed.
To assemble, spread white and pink frosting on cooled cookie rounds and ovals. Press ovals into edges of rounds; press mini marshmallows into centers for tails. Place pink M&M’s in middle of feet and pink candy-coated sunflower seeds on edges of feet for toes. Let stand until set, about 2 hours.

These bars are moist, chewy and full of comforting vanilla and chocolatey goodness—a basic blondie on crack.

Total Time: 0:40

Prep: 0:10

Cook: 0:30

Level: Easy

Preheat oven to 350 degrees F. In a bowl, beat the butter and sugars until fluffy. Add vanilla and eggs and beat until combined.
In a separate bowl, combine flour, salt and baking powder. Add mixture to wet ingredients and beat until just combined.Fold in 1 cup chocolate chips, and ½ cup sprinkles.
Butter and flour an 8” x 11” pan. Transfer the batter to the pan, and top with remaining sprinkles.
Bake for 30 minutes. Let cool.
Melt remaining white chocolate in microwave on 50% power in 15-second intervals. Once fully melted, drizzle over blondies.