I was asked by Brach’s Candy Company to develop an Easter recipe with some of their yummy seasonal candies. These cookies will not disappoint the jelly bean lover in your life, that’s for sure!
The cookie dough itself is light and whipped, quite buttery tasting, despite the lack of butter, and very similar to a spritz cookie. Don’t be tempted to swap out the shortening for the butter- not if you want the light, whipped, crunchy edged texture.
This shortbread like cookie is then dotted with delicious Brach’s Tiny Jelly Bird Egg beans. I picked out all the black/licorice tasting ones for this particular cookie because I didn’t think it would meld correctly with the other flavors.
My jelly bean loving babies just gobbled these up!
Make sure and save a few extra jelly beans to plant in the yard with the kids the week of Easter. You know what happens when you do that, right? Lollipops grow in it’s place.
I also used some of them to make these adorable Cinnabunnies– bunny shaped cinnamon rolls. Another hit with my kids!
Happy Easter, friends.
Recipe adapted from Taste of Home
1/2 cup vegetable shortening, chilled
3/4 cups granulated sugar
1 large egg
2 tablespoons whole milk
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cups Brach’s Tiny Jelly Bird Eggs
Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.
Drop dough by tablespoonfuls 1-1/2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield:about 2-1/2 dozen.