Dough:

• 1 cup organic salted butter, softened
• ³⁄₄ cup organic cane sugar
• 1¹⁄₂ teaspoons organic vanilla extract
• 1 organic large egg
• 3 cups organic all purpose flour

Topping:

• 24 Organic Chocolate Eggs (any flavor, or an assortment!)
• 1 cup organic white chocolate chips
• Pinch of natural pink food dye
• Natural rainbow sprinkles

• Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
• Add the egg and flour, and mix on low until combined into a smooth dough.
• Using your hands, form the dough into 24 balls and place them on the prepared baking sheets, and flatten them slightly so they are about 2-inches in diameter.
• Using your thumb, press into the middle of the cookie to create an indent.
• Bake for 20 to 22 minutes, or until lightly browned on the bottom.
• While the cookies are baking, open the chocolate eggs so they are ready. Melt the white chocolate using a double boiler. Or, alternatively, in a microwave safe bowl for 30 second intervals, stirring between each one.
• Divide the white chocolate into two bowls, add a little bit of the pink dye into one bowl and mix together.
• When the cookies come out of the oven, press a chocolate egg into the center of each cookie.
• Drizzle the white chocolate on top of the eggs after they are pressed in. You can leave them as a drizzle, or using a chopstick, swirl the two chocolates together. Top with rainbow sprinkles. You can add toppings to some of the eggs or leave them all plain, totally up to you!
• Store in a cool dry place for up to 3 days.
• High Altitude – Bake at 350°F for 18 to 20 minutes or until lightly browned on the bottoms.