Ingredients:

  • 225g unsalted butter, room temperature
  • 150g unrefined cane sugar
  • 1 large egg (approx. 50g)
  • 1 tsp vanilla bean paste
  • 325g all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 225g Neufchâtel cheese
  • 60g plain non-fat Greek yogurt, strained
  • 3 tbsp honey
  • Natural green food coloring (matcha or liquid chlorophyll)
  • 0.5 cup shredded unsweetened coconut
  • 72 Cadbury Mini Eggs

Instructions:

  1. In a large mixing bowl, cream together the room temperature unsalted butter and unrefined cane sugar until light and fluffy.
  2. Add the egg and vanilla bean paste, beating until fully incorporated.
  3. Whisk together the all-purpose flour, baking powder, and sea salt. Gradually mix the dry ingredients into the butter mixture until a firm dough forms.
  4. Chill the dough in the refrigerator for 30 minutes to prevent spreading and ensure a crisp texture.
  5. Preheat your oven to 180°C (350°F). Divide the dough into 24 equal portions and place into a standard 24-count muffin tin.
  6. Bake for 12 minutes or until the edges are just starting to turn a light sandy gold.
  7. Immediately upon removing from the oven, use a shot glass to press a deep well into the center of each cookie cup. Let cool completely in the pan until they feel hard and snappy.
  8. Prepare the filling by whipping the Neufchâtel cheese, Greek yogurt, and honey until the mixture is velvety and holds a soft peak. Fold in green food coloring until the desired 'grass' shade is achieved.
  9. Sprinkle the cooled cookie wells with shredded coconut and top each with 3 Cadbury Mini Eggs until they look like little spring nests.