recipe at a glance
ready in: 30-60 minutes
1/2 pound margarine or butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 1/4 cup oats (quick or old fashioned, uncooked)
1/2 cup cornstarch
1/4 teaspoon salt (optional)
24 assorted bite-size candies
Colored sugar, nonpareils, sprinkles or flavored powdered sugar
Heat oven to 325°F. In large bowl, beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats, cornstarch and salt; mix well.
Shape dough into 1-1/2-inch balls. Press candy piece into center of each ball; shape dough around candy so it is completely hidden. Lightly pinch one side of dough to form egg shape. Roll cookies in desired decorations until evenly coated (or leave uncoated and coat in powdered sugar after baking, as directed below). Place on ungreased cookie sheets.
Bake 16 to 20 minutes or until cookies are set and lightly browned on the bottom. Remove to wire rack. Cool completely. Store tightly covered.
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