Dinosaur eggs
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine or butter; |
| . softened, 2 sticks | ||
| 1 | cup | Powdered sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Flour; all-purpose |
| 1¼ | cup | Old-Fashioned oats; uncooked |
| ½ | cup | Cornstarch |
| ¼ | teaspoon | Salt |
| 24 | Assorted bite-sized candies | |
| Colored sugar or candy | ||
| . sprinkles | ||
Directions
Preheat the oven to 325øF.
Beat the margarine and sugar until creamy. Add the egg and vanilla; beat well. Add combined flour, oats, cornstarch and salt; mix well. Shape rounded Tablespoons of dough into 1½-inch balls. Press the candy piece into the center of each ball; shape the dough around the candy so it is completely hidden. Lightly pinch one side of the dough to form an egg shape. Roll the cookies in desired decorations until evenly coated. Place 2 inches apart on an ungreased cookie sheets. Bake 16 to 20 minutes or until the cookies are set and lightly browned on the bottom. Remove to a wire rack; cool completely. Store tightly covered.
Makes approximately 2 dozen cookies.
Nutritional Information: per cookie: 150 calories, 8g fat, 95mg sodium ** The Dallas Morning News -- Neighborhood Shopper -- 5 Feb 97 ** Formatted for your use by The WEE Scot -- paul macGregor