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    Easter Surprise Cookies

    Source of Recipe


    2/3 cup sugar
    1 cup butter, softened
    1 egg
    1/2 teaspoon salt
    1 teaspoon vanilla
    2 1/4 cups all-purpose flour
    48 jelly beans

    1 1/2 cups powdered sugar
    5 to 6 teaspoons milk
    1 1/3 cups sweetened flaked coconut
    Food color, if desired

    Heat oven to 350 degrees. Combine all cookie ingredients except flour and jelly beans in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in flour by hand.

    Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 jelly bean in center of each ball making sure candy is covered with dough. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.

    Meanwhile, combine powdered sugar and enough milk for desired glazing consistency in small bowl; stir until smooth. Tint coconut with food color, if desired. Dip tops of cookies in glaze; sprinkle with coconut. Makes 4 dozen cookies

    Note: To tint coconut, divide coconut evenly among desired number of small bowls. Add 1 to 2 drops of one food color to each bowl. Mix with fork until color is evenly distributed.




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