cadbury egg cookies

the goods:

1 and 1/2 cups (3 sticks) butter, room temperature
1/2 cup shortening
2 cups sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla
2 teaspoons salt
2 teaspoons baking soda
5 cups all-purpose flour
1 bag of cadbury eggs, roughly chopped

Preheat the oven to 375 degrees. In the bowl of a stand mixer, combine butter and shortening and mix until well combined. Add sugars and beat until light and fluffy. Add eggs one at a time, and vanilla and mix well. Add dry ingredients and stir to combine. Stir in cadbury eggs. Scoop heaping tablespoons onto a baking sheet, 2-inches apart. Bake for 10 minutes. Transfer to wire rack to cool completely.

key lime pound cake

the goods:

1 cup butter, room temperature

2 cups sugar

3/4 cup buttermilk

1/3 cup fresh key lime juice

5 eggs

3 cups all-purpose flour

1 and 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

green food coloring

glaze:

2 cups confectioners' sugar

4 tablespoons fresh key lime juice

Preheat oven to 350 degrees. Place rack in lowest position. Grease and flour a bundt pan.
In a small bowl, combine buttermilk and lime juice. Set aside. In another bowl, combine flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add in eggs one at a time, beating well to incorporate each egg. Add flour in 3 additions, and buttermilk in 2, alternating. Beginning and ending with flour. Do not overmix. Add a few drops of green food coloring (depending on how green you want it), and stir to combine. Spoon into prepared pan and bake for 50-60 minutes, testing with a toothpick for doneness. Remove from oven and let rest in pan for 15 minutes before inverting onto a cooking rack to cool completely.
To glaze, combine confectioners' sugar and key lime juice and drizzle over cooled cake (tip: place a piece of wax paper under the cooling rack to catch all the glaze drippings.).