Easter Sweets

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!!

~Robynn