Makes:about 50 cookies
|1 cup||250 mL butter, softened|
|½ cup||125 mL sugar|
|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|
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- 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.
- 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.
- Bake in preheated oven for 13 to 15 minutes. Cool on wire cooking rack. Sprinkle with icing sugar.