Egg Blossoms Recipes

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
• Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
• Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
• Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.

Steps:

• Preheat oven to 350 degrees.
• Grease or spray cooking spray on muffin tin (4 muffins).
• Place one sheet of phyllo dough on work surface.
• Brush with butter and top with another sheet of phyllo.
• Brush again with butter.
• Repeat a third time.
• Cut into 4 squares (about 4 1/2 inches each).
• Keep the remaining phyllo sheets wrapped, so that they don't dry out
• Place each sqaure into one muffin cup.
• Using your fingers, make each square of dough into a "blossom" by crimping the edges together. In other words, you are making a dough square fit into a round muffin cup.
• Sprinkle 1 t cheese into each dough cup.
• Top with one egg (of course, you crack the egg and add the raw egg, trying not to break the yolk).
• Sprinkle each egg with salt, pepper, and green onions.
• Bake at 350 until pastry is golden (about 25-30 minutes).
• Top with salsa.