Merry Mischief Cookies

Ingredients

2

Naturegg Free Run large eggs

1/4 cup / 60 ml

neutral flavoured vegetable oil (canola or avocado)

1/4 tsp / 1 ml

liquid green food colouring

1 / 375 g

box light coloured cake mix such as French vanilla, golden or lemon

1/2 cup / 125 ml

icing sugar

18

small heart-shaped candies, cinnamon red hots or candy coated chocolates (approx.)

Directions

1. Whisk eggs and oil with green food colouring in a in a large mixing bowl until well combined; add cake mix and mix with a wooden spoon or spatula until it forms a dough. Chill for 1 hour.

2. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.

3. Sift sugar into a shallow bowl to remove any lumps.

4. Scoop 1 1/2 tbsp/22 ml portions of dough and roll into a ball (about 1 1/2 inch in diameter). Roll in icing sugar and place on parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. (Discard any leftover icing sugar.)

5. Bake, in batches, for 10 to 12 minutes or until golden around the edges. Remove from oven and immediately press a candy heart into the cookie. Cool completely on baking sheets.

Tips

1. This is a sticky dough so keep it chilled between batches and dust hands lightly with icing sugar before rolling to make it easier to shape.

2. Cookies can be layered between sheets of parchment paper in an airtight container and held at room temperature for up to 4 days or frozen for up to 2 months.

3. Cinnamon red hots are usually available during the winter months. Otherwise, small heart shaped candies for decorating can be found at your bulk store or use candy coated chocolates like Smarties or M&M’s which are readily available year round.