Easter Blossoms | Recipes

Easter Blossoms

(22) Ratings:
Prep Time:
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Makes:about 50 cookies

A treat to make your mouth bloom with flavour.


1 cup 250 mL butter, softened
½ cup 125 mL sugar
1 egg
1 can 300 mL Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
2 tsp 10 mL vanilla extract
4½ cups 1.1 L Robin Hood® Original All Purpose Flour
½ tsp 2 mL baking powder
50 candy coated chocolates
1 cup 250 mL coloured sugar or sprinkles


Icing sugar


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar in a large bowl until well combined. Add egg, sweetened condensed milk and vanilla and mix until smooth. Beat in flour and baking powder.
  3. Roll dough into 1 ½” (7 cm) balls. Roll in coloured sugar or sprinkles. Place on baking sheet about 2” (5 cm) apart. Using a clean pair of scissors, cut dough in half making sure not to cut it apart. Cut each half into 3 pieces. If you cut it apart, just push it back together. You will have 6 flower petals. Sprinkle tops of cookies with additional sugar or sprinkles. Place one candy coated chocolate in center of flower.
  4. Bake in preheated oven for 13 to 15 minutes. Cool on wire cooking rack. Sprinkle with icing sugar.

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