Mini Egg Shortbread Cookies Popular Recipes

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Mini Egg Shortbread Cookies

"These shortbread cookies make Easter even sweeter."

Ingredients :

• 1 1/2 cups candy-coated chocolate eggs (such as Cadbury Mini Eggs®)
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter

Instructions :

Prep : 10M	Cook : 16M	Ready in : 32M

• 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.

Notes :

• Add about 1 tablespoon of butter if dough is too dry at the end of Step 3.

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