EASTER EGG COOKIE BALLS
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) egg-shaped balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Pour half the melted chocolate into separate bowl; stir in pink food coloring. Stir purple food coloring into remaining chocolate.
- Dip each of 6 balls in pink-colored chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Drizzle evenly with half of the purple-tinted chocolate. Repeat with remaining tinted chocolates.
- Refrigerate 15 minutes or until chocolates are firm. Reserve sprinkles for later use.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 9 g, Protein 2 g
EASTER EGG OREO COOKIE BALLS
These Easter Egg Oreo Cookie Balls are a fun and tasty treat for Easter! They are a great thing to make with kids and can be enjoyed by all!
Provided by Lindsay
Categories Dessert
Time 3h
Number Of Ingredients 5
Steps:
- Add the Golden Oreo cookies to a food processor or blender and crush into crumbs.
- Mix the cream cheese and cookie crumbs together in a bowl until well combined. You should easily be able to form balls.
- Form Easter eggs from the cookie mixture using about 1 1/2 tablespoons per egg.
- Put the eggs in the fridge for about 1 hour to firm up a bit.
- When the Oreo eggs have been chilled, melt the 10 ounces of white candy coating and dip the chilled eggs into the melted candy coating. Set on parchment paper to dry. I use a toothpick for dipping and put the toothpick into the bottom of the egg when I dip them. Lightly shake off excess candy coating, then set the egg on the parchment paper and gently twist the toothpick while pulling it out. Use a little dab of candy coating to fill in the hole where the toothpick was.
- Once dry, add the decorations. Use about 1 ounce of each color you're using so that you have enough to melt and work with. I used 5 colors, but feel free to use as many or as few as you like. If you're only using one color, you probably want to use at least 3-4 ounces of white candy coating. Melt your white candy coating, one color at a time, then add gel icing color until you have the color you want. Pipe or drizzle the colors over the Oreo eggs.
- Store Oreo eggs in the fridge. They should be good for about 1 week.
Nutrition Facts : ServingSize 1 egg, Calories 132 calories, Sugar 10.6 g, Sodium 56.3 mg, Fat 9 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 11.6 g, Fiber 0 g, Protein 1.6 g, Cholesterol 13.7 mg
EASTER EGG COOKIES
This year your decorated Easter eggs could be plump cookies--a treat that will delight children and adults alike. You bake light-textured cookies shaped like eggs, glaze 1/2 of the cookies with lemon icing and 1/2 with chocolate, then decorate all of them with the colored icing you can buy in tubes or pressurized cans.
Provided by EIDT
Time 3h55m
Yield 20
Number Of Ingredients 16
Steps:
- Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
- Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
- While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
- Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
- Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 36.3 g, Cholesterol 31.3 mg, Fat 6.1 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 76.6 mg, Sugar 23.4 g
EASTER EGG COOKIES
Create the perfect cookie with a soft, chewy centre and crisp outer edge. Mini eggs, white and dark chocolate chunks make them an indulgent Easter treat
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 20
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
- Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you'll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
- Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.
Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
CHOCOLATE COOKIE EASTER EGGS
Fill baskets with tasty Chocolate Cookie Easter Eggs. Chocolate Cookie Easter Eggs are crushed chocolate sandwich cookies dipped in white chocolate & decorated with food coloring.
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 40 servings
Number Of Ingredients 5
Steps:
- Mix cream cheese, extract and cookie crumbs until blended. Shape into 40 (1-inch) egg-shaped balls. Freeze 10 min. Meanwhile, spoon 1 Tbsp. melted chocolate into each of 3 small bowls. Tint each with a different color food coloring.
- Dip balls in remaining (untinted) melted chocolate; place on waxed paper-covered rimmed baking sheet. Decorate with tinted chocolate.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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