Ok, so I love sWeeTs. You can find the coolest looking ones (in my opinion) at Easter, Christmas, and Valentine’s Day. These BuNniEs fall into that category, so I thought I would share.
Then, of course there are the classic ones that have been around for a while. I think these PeEpS are just plain ‘ole fun! Did you know that they have been around since the 50’s and they have also been the #1 non-chocolate selling Easter candy for 20 years?
I’ve always been a PEZ fan!
Cadbury Mini Eggs for the chocolate lOvEr.
Because CuPcAkEs are so “in” at the moment, I thought I would get my helpers and we would make some. I just didn’t have a lot of time to make them from scratch so I bought a mix and frosting in a can. (My helpers did not mind a bit!)
Helper #1 dumps the cAkE mIx into the bowl
Helper #2 FroSts
This is the FuN part!!
Giving attention to DeTaiL.
The finished ProDucT!
These MeXicAn WeDdiNg CoOkiEs have been a favorite since childhood. Even though I have only had them at Christmas I thought it would be fun to throw a twist by sprinkling them with pastel colored sugar. They never stay around for long at my house!
Mexican Wedding Cookies
1 cup butter (2 sticks) softened
½ cup C&H Cane Powdered Sugar
½ tsp. vanilla
2 cups all-purpose flour
1/8 tsp. salt
2 cups nuts, finely chopped
C&H Cane Powdered Sugar (about 1 ½ cups)
Preheat oven to 350 degrees F.
With electric mixer beat butter and powdered sugar. Add vanilla. Combine flour, salt and nuts; stir into sugar mixture. Roll dough into 1-inch balls. Place on ungreased cookie sheets. Bake 15 minutes* until lightly browned. While hot, roll in powdered sugar. Cool on a rack then roll again in powdered sugar to coat. Makes about 5 dozen.
*I like my cookies tender and soft so I decrease the cook time to 7-10 minutes.
All that’s left to do is EnJoY!!