Brown the butter:

• Add the butter to a saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue cooking until the butter turns golden and you see small brown specks forming on the bottom of the pan. It should smell nutty and rich.
• Remove from heat immediately and pour into a bowl to stop the cooking. Let cool for about 20 minutes, until warm but not hot.

Prep the Cadbury eggs:

• Place the Cadbury Mini Eggs in a zip-top bag and crush them using a meat tenderizer or rolling pin. Aim for chunky pieces.
• Set aside a small handful of the crushed eggs to use for topping the cookies later.

Making the dough:

• In a bowl whisk together: flour, baking soda, baking powder, and salt.
• In a separate bowl whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy.
• Add the eggs and vanilla and mix until combined.
• Stir in the dry ingredients until just incorporated.
• Fold in the crushed Cadbury Mini Eggs.

Do I need to chill the dough?

• You can bake these cookies right away, no chilling required. Because the butter is browned and cooled before mixing, the dough holds its shape well and bakes into thick, soft cookies. If your kitchen is warm or you want slightly thicker cookies, you can chill the dough for 20–30 minutes, but it is not necessary.

Baking the cookies:

• Preheat oven to 350°F.
• Scoop dough into balls (about 2 1/2 tablespoons each) and place on a parchment-lined baking sheet.
• Press a few of the reserved Cadbury egg pieces onto the tops of each cookie so the colorful shells show after baking.
• Bake for 9–10 minutes, until the edges are set but the centers are still soft.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

• Into a medium bowl, whisk together flour and baking powder. Set aside.
• In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
• Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  
  
• Repeat with the gathered scraps and remaining disk until all the dough has been used.
  

• Combine the margerine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
• Add half of the powdered sugar and continue beating on low speed for an additional two minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed.  Add the remaining powdered sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about two minutes more.
• Use immediately or store in an airtight container refrigerated for up to 30 days.

• Place the pitted dates in a bowl and cover with hot water.
• Let them soak for about 10 minutes to soften.
• Drain well before blending.
• This step is key for getting that smooth, caramel-like texture.
• Add the soaked, drained dates to a food processor.
• Blend until they form a thick, sticky paste.
• If needed, add 1 teaspoon warm water at a time to help it blend, but keep it thick. You want it moldable, not loose.
• Transfer the date paste to a bowl.
• Fold in shredded coconut until fully combined.
• The mixture should feel sticky but easy to shape.
• Scoop about 1 tablespoon of mixture.
• Roll into a ball, flatten slightly, then press your finger through the center to create the classic Samoa ring.
• Place on parchment-lined tray.
• Repeat until all mixture is used up
• Freeze for 10–15 minutes to firm up.
• Melt Hu chocolate with coconut oil until smooth.
• Dip the bottoms of each cookie into chocolate and place back on parchment.
• Drizzle remaining chocolate over the tops.
• Chill until the chocolate is set.
• Store in the fridge for best texture.

Cookies

• Sift the flour, baking powder and salt together into a medium bowl.
• Beat the butter and sugar together in a  large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes.  
• One at a time, beat in the eggs.
• With the mixer on low speed, in three additions beat in the ricotta, the the lemon zest and juice.  
• Gradually add the flour mixture and mix just until incorporated.  Do not over mix the dough.  It will be very soft.  
• Cover the dough with plastic wrap and place in the refrigerator for at least 4 hours or up to 2 days.
• Line a baking sheet with parchment paper.  Using an ice cream scoop (or two spoons) drop balls of dough onto the baking sheet. 
• Freeze, uncovered, until solid. 
• Remove the dough from the freezer and let them thaw for 30 minutes until cold – but not still frozen.
• Preheat oven to 325 degrees and line baking sheet with parchment paper.  
• Bake for about 20-22 minutes. If the cookies look like they are baking unevenly, rotate pans half way through the cooking process.
• Let the cookies cool on the plans for 5 minutes and transfer cookies to a wire rack and cool completely.

Icing

• Beat the butter and confectioners’ sugar together in a  large bowl with an electric mixer on medium speed until well blended.  
• Add the lemon juice and continue mixing until the icing is smooth and about the consistency of cake frosting.
• Frost the cookies, spreading it in an even, thick layer over 3/4 of the cookie and then sprinkle with lemon zest.

• Preheat oven to 350°F. Cream the room temperature butter.
• Add sugar and beat until creamy. Add half of the flour mixture and vanilla and mix on low.
  
• Scrape bowl and add remaining flour. Mix on low until all flour is combined.
  
• On a floured surface, roll out half of the cookie dough to about 1/4-inch thickness.
  
• Use cookie cutters to cut out desired shapes.
  
• Use a fork to create a pattern on top of dough shapes or use stamps to press in fun words, sayings or sentiments.
  
• Place on an ungreased cookie sheet and bake for 7-8 minutes, or until light golden brown.
  
• Transfer to a wire sheet to cool. When cooled completely, package up and share with friends! Stack 4-6 cookies and tie with twine to gift.
  

• Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
• In a mixer, cream together the butter, sugars until smooth. About 5 minutes
• Add the egg, egg yolk, vanilla extract and birthday cake emulsion and mix until combined.
• Stir in flour, baking soda, and salt just until combined. Be sure not to over mix.
• Using a cookie scoop (mine holds 1.5 Tablespoons), scoop the dough and roll lightly into balls, then roll generously in sprinkles.
• Place dough balls well-spaced on baking sheet, and smash down lightly, avoiding crushing the sprinkles. These cookies will spread.
• To get the really even coating of sprinkles onto the tops of your cookies, gently lift up each flattened cookie. Put the cookie dough face down into the sprinkle bowl, then gently press down on it to squish even more sprinkles into the dough. Return the cookie to the cookie sheet, extra sprinkle side up.
• Bake for 9–11 minutes, until edges are golden brown but centers look soft.
• Cool completely on the pan for the best chewy texture.