Cookie's

Rice Cereal Eggs

• 1 cup powdered sugar
• 1 cup peanut butter
• 2 cup rice cereal
• 2 tablespoons vegetable oil
• dash of vanilla
• 1 bag dipping chocolate (available at cake
  store and most supermarkets)
  

Combine all the ingredients thoroughly.
Mold into egg shapes and chill in the freezer.
Melt chocolate, cool slightly.
Dip in "eggs" in chocolate.

Sugar Cookie Nest Eggs

Cookie:

• 1-1/4 cups (300 mL) granulated sugar
• 1 cup (250 mL) Golden Crisco Shortening
• 2 eggs
• 1/4 cup (60 mL) corn syrup or regular pancake
  syrup
  
• 1 tbsp (15 mL) vanilla
• 3 cups (750 mL) all-purpose flour
• 3/4 tsp (3 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt

Frosting:

• 1/4 cup (60 mL) Crisco Shortening
• 2 cups (500 mL) icing sugar
• 3 tbsp (45 mL) milk
• 1/2 tsp (2 mL) vanilla
• Green food colour
• Miniature jelly beans

1. Combine sugar and shortening in large bowl.
   Beat at medium speed of electric mixer until well
   blended. Add eggs, syrup and vanilla. Beat until
   well blended and fluffy.
   


2. Combine flour, baking powder, baking soda and
   salt. Add gradually to creamed mixture at low
   speed. Mix until well blended.
   


3. Cover dough with plastic wrap and refrigerate
   several hours or overnight.
   


4. Preheat oven to 375°F (190°C). Place sheets
   of foil on countertop for cooling cookies.
   


5. Form dough into 1-1/4-inch (3 cm) balls.
   Place on ungreased baking sheet 2 inches (5 cm)
   apart. Flatten very slightly with hands.
   


6. Bake one baking sheet at a time at 375°F
   (190°C) for 7 to 9 minutes, or until just
   starting to brown slightly on edges. DO NOT
   OVERBAKE. Cool 2 minutes on baking sheet.
   Remove cookies to foil to cool completely.
   


7. For frosting, combine shortening, icing
   sugar, milk and vanilla in medium bowl. Beat
   at low speed of electric mixer until well
   blended. Scrape bowl. Beat at high speed for
   2 minutes, or until smooth and creamy. Add
   food colour, a few drops at a time, until
   desired shade of green is achieved. Frost
   centre of each cookie. Place 3 or 4 jelly
   beans on icing and press gently to secure.
   

Makes: About 3-1/2 dozen cookies