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Easter Surprise Cookies
Cookie:
2/3 cup sugar
1 cup butter, softened
1 egg
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
48 jelly beans
Glaze:
1 1/2 cups powdered sugar
5 to 6 teaspoons milk
1 1/3 cups sweetened flaked coconut
Food color, if desired
Heat oven to 350 degrees. Combine all cookie ingredients except
flour and jelly beans in large mixer bowl. Beat at medium speed,
scraping bowl often, until well mixed. Stir in flour by hand.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 jelly
bean in center of each ball making sure candy is covered with dough.
Place cookies 2 inches apart onto ungreased cookie sheets. Bake for
15 to 18 minutes or until edges are lightly browned. Cool
completely.
Meanwhile, combine powdered sugar and enough milk for desired
glazing consistency in small bowl; stir until smooth. Tint coconut
with food color, if desired. Dip tops of cookies in glaze; sprinkle
with coconut.
Makes 4 dozen cookies
Note: To tint coconut, divide coconut evenly among desired number of
small bowls. Add 1 to 2 drops of one food color to each bowl. Mix
with fork until color is evenly distributed. |
