5 Swaps for Egg Decorating This Spring!

For the cookies:

• In a large bowl, combine the flour, baking powder, and salt. Set aside.
• Use an electric mixer to beat the Vital Farms Butter and sugar until creamy. Then, add the cream cheese and vanilla extract. Mix to combine. Add milk one tablespoon at a time until the dough comes together.
• Press the dough into a disk and refrigerate for at least one hour.
• Remove one disk of dough at a time and roll to 1/4-inch thick on a flour-dusted surface. Use an egg-shaped cookie cutter to cut shapes into the dough. Place the cookies on a parchment-lined sheet pan and repeat with the second piece of dough.
• Refrigerate the cookies for at least 15 minutes before baking.
• Preheat oven to 350°F. Bake one sheet of cookies at a time for 8-10 minutes or until lightly golden around the edges. Let cool completely.

For the icing:

• Combine the warm water, meringue powder, and vanilla extract in a large bowl. Whip with an electric mixer on high speed until frothy.
• Add the powdered sugar a little at a time. Whip for 8-10 minutes or until soft peaks form. If the mixture looks dry, add water, one tablespoon at a time, until it reaches a stiff-icing consistency.
• Divide the icing into bowls and add food coloring to each, beginning with one drop. Stir the coloring into the icing and place plastic wrap against the surface of each bowl to prevent it from drying out.
• Scoop half of each color of icing into a piping bags fit with a small round tip (#2 or #3) or use scissors to cut a small tip from the bags.
• Add a small amount of water to the remaining icing to thin it out for filling larger areas of the cookies.
• Get creative and decorate the cookies! Let dry for 2 hours before storing in a sealed container at room temperature.

• Add the butter and mini marshmallows to a large, microwave-proof bowl. Microwave for about 1-2 minutes, until marshmallows and butter are just melted.
• Working quickly, divide the mixture up into 4 bowls (you can use the large bowl you microwaved the mixture in as one) then add your food coloring of choice to each bowl. Stir to distribute the color then add 2 cups of cereal to each bowl and stir until mixture is cohesive. You can also add sprinkles to any of the mixtures at this time, if you’d like as well.
• Generously grease your hands with some oil and scoop about 1/4 cup portions of the mixture into your hands, shaping into an egg shape. Set aside on a plate or baking sheet to harden completely. Repeat with the rest of each color of rice crispy treat mixture.

• Add the white chocolate to a small, microwaveable bowl. Microwave in 30 second increments, stirring each time, until melted. Add in a drop of green food coloring. Drizzle a little into the bottom of each mold cavity to create a design.
• Add the dark chocolate chips to another microwavable bowl and microwave in 30 second increments, stirring each time, until melted. Add a few teaspoons to the bottom of each mold and spread evenly with a spoon to coat the bottom and sides. Place in the fridge to harden.
• Add the butter to a skillet over medium heat and melt. Once melted, add in the kataifi pastry and toss to coat evenly in the butter. Continue to let the pastry toast, stirring often. Once golden brown, transfer to a bowl.
• Add the vanilla and pistachio butter to the kataifi mixture and toss to evenly combine.
• Take the egg shells out of the fridge and fill each with some of the filling, leaving about 1/4-inch of room at the top. Top each with remaining melted dark chocolate to fill. Place back in the fridge to harden completely before removing from the molds and eating.

• Line the bunny mold with plastic wrap.
• Press butter into the mold. Close and refrigerate overnight.
• The next day, carefully open the mold and remove the butter bunny.
• Wrap it up to gift to a friend, or spread directly on warm toast.