Easter Blossoms
Ingredients
- 1 cup (250 mL) butter, softened
- 1/2 cup (125 mL) sugar
- 1 egg
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 2 tsp (10 mL) vanilla extract
- 4 1/2 cups (1.1 L) Robin Hood® Original All Purpose Flour
- 1/2 tsp (2 mL) baking powder
- 50 candy coated chocolates
- 1 cup (250 mL) coloured sugar or sprinkles
- Garnish:
- icing sugar
Directions
Step 1:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Step 2:
Cream butter and sugar in a large bowl until well combined. Add egg, sweetened condensed milk and vanilla and mix until smooth. Beat in flour and baking powder.
Step 3:
Roll dough into 1 1/2” (7 cm) balls. Roll in coloured sugar or sprinkles. Place on baking sheet about 2” (5 cm) apart. Using a clean pair of scissors, cut dough in half making sure not to cut it apart. Cut each half into 3 pieces. If you cut it apart, just push it back together. You will have 6 flower petals. Sprinkle tops of cookies with additional sugar or sprinkles. Place one candy coated chocolate in center of flower.
Step 4:
Bake in preheated oven for 13 to 15 minutes. Cool on wire cooking rack. Sprinkle with icing sugar.