Happy Easter! In my mind, Easter is associated with mini eggs, so it’s a very happy time. Traditionally it also meant finals, but I have a peculiar school schedule this year, so my finals aren’t for 2 months. I wasn’t feeling ambitious enough to bake another cake, so I went with cookies. I also had three egg yolks left over from Friday’s cake, so I wanted to try incorporate them somehow. I came across this cookie recipe that uses exactly three yolks, so I figured I’d replace the chocolate chips with mini eggs to make them Easter-appropriate.
MINI EGG COOKIES (makes about 40)
- 250 g unsalted butter, softened
- 200 g brown sugar
- 100 g granulated sugar
- ½ tsp. vanilla
- 3 egg yolks
- 325 g cake flour
- 1-¼ tsp. sea salt
- ¾ tsp. baking soda
- 250 g chopped up mini eggs
- Preheat oven to 350F and line cookie sheets with parchment paper.
- In a mixer, cream together the butter and sugars. Add in the egg yolks and vanilla.
- In a separate bowl, sift together the flour, salt, and baking soda. Whisk together until well mixed.
- Add the mini egg pieces to the flour mixture and mix well.
- Add the flour mixture to the butter mixture until incorporated.
- Spoon tablespoon balls onto the cookie sheet and bake for 10 – 15 minutes.
- These cookies do spread a reasonable amount, so space them accordingly
- I used a food processor for the mini eggs. It mostly made mini egg dust. Would. Not. Recommend.
My oven clearly heats really evenly…