Mini Egg Shortbread Cookies recipe
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Ingredients
- 1 ½ cups candy-coated chocolate eggs (such as Cadbury Mini Eggs®) 1 ¼ cups all-purpose flour ½ cup cornstarch ½ cup confectioners' sugar ½ teaspoon salt 1 cup unsalted butter
Nutrition Info
- 270.4 caloriescarbohydrate: 26.3 gcholesterol: 35.6 mgfat: 17.8 gfiber: 0.8 gprotein: 2.2 gsaturatedFat: 10.9 gservingSize: -sodium: 90.2 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Mini Egg Shortbread Cookies
Directions
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Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
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.
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.
Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the prepared baking sheet.
Bake in the preheated oven until the very edges of the cookies start to brown, about 22 minutes.