The most unique cookie my mom makes is for Easter, a recipe she pulled out of The Oregonian in the early 1990’s. So good slightly warm, with the chocolate a little gooey in the middle, and good cold, with the softness of the dough against the hard chocolate.
EASTER EGG COOKIES: makes about 2 dozen
1 3/4 cups powdered sugar
2 Tablespoons evaporated milk
4 teaspoons vanilla
1/2 cup margarine (it really needs to be margarine, butter changes the consistency)
1 1/2 cups sifted flour
2 dozen small chocolate eggs (we usually use the Hershey’s creamy ones)
In a small bowl, combine 1 cup of powdered sugar, 2 T. evaporated milk, 1 t. vanilla. Mix well.
Cream margarine and remaining sugar in a separate bowl (I used a stand mixer). Mix in remaining vanilla.
Add mixture in the small bowl to the margarine mixture. Mix to combine. Add flour. Dough will be stiff. (You can add 1/2 teaspoon of cream if necessary.)
Wrap 1 Tablespoon of dough around each egg, covering egg completely. Space 1 inch apart on cookie sheet.
Bake at 350 degrees for 12-15 minutes, until set but not brown.
When they bake, they look like eggs, with a chocolate yolk center!
Enjoy and Happy Easter!