Mini Egg Shortbread Cookies

Mini Egg Shortbread Cookies

Shortbread cookies filled with crushed mini chocolate eggs are the perfect Easter treat that's quick and easy to make.

Preparation Time
10 mins
Cooking Time
22 mins
Total Time
32 mins
Calories
270 Calories

Recipe Instructions

Step 1
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
Step 2
Place chocolate eggs into a resealable plastic bag; seal the bag. Mash chocolate eggs with a heavy measuring cup a few times. You don't want them pulverized, just cracked into small-to-medium-sized pieces.
Step 3
Combine flour, cornstarch, sugar, and salt in a large bowl. Add butter. Beat using an electric mixer until you get a workable dough. Add the crushed chocolate eggs and mix until well combined.
Step 4
Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the prepared baking sheet.
Step 5
Bake in the preheated oven until the very edges of the cookies start to brown, about 22 minutes.
Mini Egg Shortbread Cookies

Ingredients

  • ½ teaspoon salt
  • ½ cup confectioners' sugar
  • 1 ¼ cups all-purpose flour
  • 1 cup unsalted butter
  • ½ cup cornstarch
  • 1 ½ cups candy-coated chocolate eggs (such as Cadbury Mini Eggs®)

Categories

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