Easter Egg Cookies

Name: Easter Egg Cookies
Ingredients: None None Easter Egg Cookies; 1/2 cup butter, chopped; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/4 cup self-rising flour, sifted; 2 tbsp cocoa powder; 1/2 cup powdered sugar, sifted; 1 tbsp butter; 2 tsp milk; 3 drops pink food coloring; 1 tbsp sprinkles; 18 None small chocolate Easter eggs, unwrapped

12 ingredients

4 steps

Ingredients

None None Easter Egg Cookies
1/2 cup butter, chopped
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup self-rising flour, sifted
2 tbsp cocoa powder
1/2 cup powdered sugar, sifted
1 tbsp butter
2 tsp milk
3 drops pink food coloring
1 tbsp sprinkles
18 None small chocolate Easter eggs, unwrapped

Directions

1

Preheat oven to 350°F. Lightly grease and line 2 baking trays.
2

Cream butter, sugar and vanilla until light and fluffy. Mix in flour and cocoa powder. Roll into balls, each around 1 tbsp. Arrange on prepared trays, 1 inch apart. Flatten slightly. Bake for 12-15 mins. Let cool on trays.
3

Meanwhile, to make the icing, stir powdered sugar, butter and milk over a double boiler for 4-5 mins, until smooth. Add food coloring. Remove from heat and let cool until a spreadable consistency.
4

Spread icing over cookies. Top with sprinkles and Easter eggs. Set aside until set.