Easter Candy Cookies

It's a gloomy kind of day. Normally I LOVE overcast days but today I'm not feeling it. Probably because the weather predicted that today would consist of all day rain/thunderstorms, and yet as the hours go by, the rain keeps getting pushed back. I'm convinced that rainstorms and snowstorms only happen when I am at work - aka when I am not able to fully enjoy it by curling under a blanket with a cup of tea and a good book. (Clearly I'm a tad bitter.... ). Instead, today I have had little energy and, let's be honest here, I took two mini naps while writing this blog post. Probably because I am also dehydrated -- I am the WORST at drinking water when I am at home. Anyone else?? And yet when I am working on the floor at the hospital I can't stop guzzling water down to help my running self and dry mouth. Somehow though today I mustered enough energy to make these cookies.

These cookies feature my FAVORITE easter candy - Robin Eggs. When I was younger I could easily eat a full bag by myself - thank goodness for kids' high metabolism. The Robin Eggs add delicious flavor as well as color, making these cookies perfect for spring time. Don't like Robin Eggs? We may need to talk...but in the meantime, substitute with any other candy! To get these cookies PERFECTLY soft, pay close attention to the baking time. You want to remove these bad boys once the edges are slightly golden and the cookie is pale and puffy. They WILL look like they are not finished baking but you want to take them out anyways. Leave them on the baking sheet to harden for 5 minutes, otherwise they will be too soft to handle and could potentially break. But I guess if one breaks it wouldn't be the worst thing in the world since you would be obligated to eat it then ;)

Makes 12 cookies
Total time: 30 minutes

1. Preheat oven to 350. Line a baking sheet with parchment paper, set aside.

2. In a stand mixer or with a hand-held mixer, cream together until smooth:
     8 Tablespoons unsalted butter, softened
   1/2 cup brown sugar, packed
     1/4 cup granulated sugar

3. Whisk in, scrapping down the sides of the bowl, until well combined:
1 teaspoon vanilla
1 egg, room temperature

4. Whisk in until just combined:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

5. Fold in:
1 cup Robin Eggs, crushed

6. Take 2 Tablespoons worth of dough, and roll into a ball. Place on your lined baking sheet, 2 inches apart.

7. Bake for 13 minutes. Remove from the oven when the edges are golden, and the cookie is pale and puffy. They will not look or feel like they are done, but take them out anyways! Slightly under baking the cookies are essential to keeping them soft and gooey.

8. Cool the cookies on the baking sheet for 5 minutes, allowing them to harden prior to transfer.

9. Transfer the cookies to a cooling rack, and cool completely. Store in an airtight container.