One-up the Easter Bunny this year by baking the tastiest and most beautiful CADBURY cookies! Using a mix of scrumptious ingredients like CADBURY milk chocolate mini eggs or REESE’S peanut butter pastel eggs in candy coatings, you can whip up the finest spring dessert. Display these cookies on the dessert table on Easter or have them ready after the famous egg hunt for everyone to enjoy. Whether you eat the candy eggs first or bite right into the center, these CADBURY Easter treats will have you hopping with joy. Family, friends and coworkers will be asking for the recipe after just one bite!
Heat oven to 350°F
Beat butter and sugar in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Shape dough into 3/4-inch (about 1 measuring teaspoon dough) balls. *Place balls on ungreased cookie sheet.
Refrigerated sugar cookie dough or sugar cookie mix may also be used. Follow package directions for baking directions and yield.
Bake 9 to 11 minutes or until light golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely
Place 1 teaspoon water and 2 to 3 drops food color in resealable food storage bag. Add coconut; shake bag and coconut to evenly color coconut. (Coconut may be divided if more than one color is desired).
Frost cookies. Immediately sprinkle with coconut and top with 2 to 3 candy eggs.
If larger cookies are desired, roll dough into 1-inch balls. Bake 10 to 12 minutes. Yield will be about 3-1/2 dozen (2-1/2 inch) cookies.
To decorate all cookies 2 bags of eggs will be needed.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information based off of larger cookie size (2 1/2 inch).