Cadbury Mini Egg Cookies, Take 2

I first made these cookies about this time last year when the grocery shelves were beginning to fill up with Easter candy.  And here we are again, surrounded by candy.  It's the chocolate varieties that torture me ...

So I was convinced I should try this cookie recipe again.  You can easily take your own favorite chocolate chip cookie recipe and simply substitute the mini eggs for the chocolate chips.  But here is my version:

Mini Cadbury Egg Cookies

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup butter, softened

1 cup light brown sugar

1/2 cup granulated sugar

1/2 cup sour cream

1 egg, beaten

1 teaspoon vanilla

1 10-ounce package Cadbury Mini Eggs, chopped or crushed

Combine flour, baking powder, and baking soda.  Set aside.

In a large mixing bowl, cream butter with both sugars on medium speed until light and fluffy.  Add sour cream, beaten egg, and vanilla and continue mixing until well blended.  Reduce speed and add flour mixture gradually.  Stir in crushed candy.

Drop by rounded teaspoonfuls onto parchment-lined cookie sheets.  Bake at 350 degrees 12-15 minutes until lightly browned.  Cool on cookie sheet 2-3 minutes then transfer cookies to wire rack to cool completely.

You should end up with about 4 dozen cookies.

Linking to:
Lady Behind the Curtain's Cast Party Wednesday
Thursday's Treasures
Six Sister's Strut Your Stuff Saturdays
Gooseberry Patch Easter Treats

Cherry Almond Roll-Ups

I wish I knew where the past few weeks have disappeared to, but lo and behold here we are again ready for another ...

Dessert Challenge from the Lady Behind the Curtain.

This month's challenge ingredients - almond paste and pastry.

I have never used almond paste and had really thought about making my own, but thankfully, a few weeks ago I found that someone else had made some for me and packed it nice and neatly inside a cute little can on the grocery shelf in the baking aisle.  Yes thankfully, because it just hit me yesterday morning that the Challenge posts were going up today!  

So I have had this almond paste for awhile but without a clear idea of exactly what to do with it.  Since the due date slipped up on me, I decided to keep it as simple as possible.  With cherry preserves left over from last month's challenge and a box of prepared pie crusts in the refrigerator, I give you ... 

Cherry Almond Roll-Ups.

A pretty quick fix and as it turned out, pretty delicious, too.  My husband announced, "these have to leave the house!"   

Cherry Almond Roll-Ups

1 purchased pie crust (half of a 2-crust box)
1/2 cup almond paste
2/3 cup cherry preserves
1 egg, beaten with small amount of water
1/2 cup powdered sugar
2 tablespoons slivered almonds, toasted

Unroll refrigerated pie crust onto a sheet of waxed paper dusted with sugar.  Cut into 8 wedges.  Soften almond paste slightly in the microwave, about 20 seconds.  Scoop rounded tablespoons of the softened paste and spread onto outer edge of each wedge.  Top with a generous tablespoon of preserves. Brush uncovered edges of crust with egg wash.

Starting at outer edge, roll up each wedge and place on baking sheet lined with parchment paper.  Brush each roll with egg wash.

Bake at 400 degrees for 18-20 minutes until golden brown.  I had some preserve leakage but I may have filled them a bit too generously.

Place baking sheet on wire rack to cool.  While cooling, mix powdered sugar with just enough water for a nice glaze.  Drizzle over each roll and top with a few slivered almonds.

Linked up at:
Thursday's Treasures