Lizzy's Easter Cookies

Yum! This is my own recipe. It started with trying to make a combination snickerdoodle (without the cinnamon) and a chocolate chip cookie (without the chocolate). It might still need a bit of tweaking, but we enjoy it very much.

Lizzy's Easter Cookies

• 3/4 C Butter or Margarine
• 1 C Brown Sugar
• 1/2 C Granulated Sugar
• 2 Eggs
• 1 tsp Baking Soda
• 1 tsp Cream of Tartar
• 1/4 tsp Salt
• 2 1/2 C Flour
• Starburst Jellybeans

Preheat oven to 375 degrees

Cream together the butter and sugars.
Add in eggs and beat well.
Mix in baking soda, cream of tartar and salt.
Add in flour.

Now at this point you have two options. The fast, sloppy and not quite as good tasting (but still good) and the way more time consuming but less mess and yummy.

So first the fast way.

Mix in the Jellybeans, about  100-150 is what I like. It's about 3 per cookie. 

Line baking sheet with parchment paper. (Very, very important, or your baking sheets will be a mess!) Drop cookie dough by spoonfuls. The size I do has about 12 per sheet. Make about 3 dozen.

The better way, if you have the time.

Line baking sheet with parchment paper (makes for easier cleanup in case any of the jelly beans accidentally touch the pan). Drop by spoonfuls onto the sheet. Flatten the cookie a bit. press about 3 jelly beans into the top of each cookie. 

Cook for 10-15 minutes.