These cookies are perfect for Easter or anytime of the year. Don't forget to make an extra batch to share!
Ingredients
3 Eggland's Best Eggs
1/2 cup Canola oil
1 cup sugar
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup Jelly Beans
2 tablespoons sugar for dusting
Ready in 1 hour, recipe by Lindsey Sperlo, EB Recipe Contest Finalist on SkinnyKitchen.com
Preparation
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside. In a large bowl, using a stand mixer fitted with the paddle attachment or using a hand-held mixer, cream oil and sugar together; add vanilla and eggs and mix well. Add flour, baking powder, salt and jelly beans and mix until just combined. Do not over mix. Divide batter in half and shape half into a log, about 13" long and 2-3" wide; sprinkle each log with sugar and place approx. 3 inches apart on cookie sheet. Bake for 35 minutes; remove from oven and cut logs into 1" wide slices. Turn each cookie on its side and sprinkle with a little sugar and bake for an additional 12 minutes; repeat with other side of cookie. Cool completely before serving and enjoy!
Yield: Makes 15 servings
Nutritional Facts
1 Serving: Calories 233; Fat 8g (33% calories from fat); Protein 4g; Carbohydrate 35g; Dietary Fiber 1g; Cholesterol 35mg; Sodium 185mg.
A few facts about Eggland’s Best, America’s # 1 egg: Compared to ordinary eggs, each Eggland’s Best large egg contains: 25% less saturated fat, 35% more lutein, 10 times more Vitamin E, 3 times more Vitamin B12, 2 times more Vitamin D, Double the Omega-3. Eggland’s Best eggs are also certified by the American Vegetarian Association (AVA) because of EB’s all natural, vegetarian hen feed. The AVA certification indicates that EB eggs meet the goodness, quality, and manufacturing practices in strict adherence to the standards of AVA vegetarian guidelines.
Better Eggs.
Eggland’s Best is a sponsor of Macaroni Kid.
