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

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®)

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.