MINI EGG SHORTBREAD COOKIES
These shortbread cookies make Easter even sweeter.
Provided by Andrew Espenhain
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 32m
Yield 16
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 26.3 g, Cholesterol 35.6 mg, Fat 17.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 10.9 g, Sodium 90.2 mg, Sugar 14.6 g
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