This Easter Cookie recipe has a surprise inside: a jelly bean baked right into the cookie.
- 1/2 cup butter, softened
- 1 3/4 cup confectioners’ sugar, divided
- 1 Tbsp + 1 tsp vanilla, divided
- 1 1/2 of cup flour
- 1/8 tsp salt
- 25 jelly beans
- 1 1/2 Tbsp of milk
- Pastel food coloring
Preheat the oven to 350F degrees.
Cream butter, 3/4 cup confectioners sugar and 1 Tbsp of vanilla on low-speed.
Sift flour and salt together in a separate bowl.
Using your hands, gradually combine the flour mixture into the butter mixture until the dough is fully blended and holds together.
Press a jelly bean into 1 Tbsp of dough and roll into a ball.
Place the cookies on an ungreased cookie sheet.
Bake until the dough is set but not yet browned (approximately 12 minutes).
Cool on a wire rack.
Combine the remaining 1 cup of confectioners sugar, vanilla and milk in a bowl.
Blend until smooth.
Divide the icing into 4 bowls.
Color each bowl of icing with a different pastel color.
Stick a toothpick into the center of a cookie and dip it completely into the icing.
Set the cookie on wax paper to harden.
Remove toothpick and repeat for each cookie.
Makes 2 dozen cookies.