Originally posted March 10, 2020
These cookies need no introduction or explanation… they are amazing!
Thank you to my friend Alex who makes these cookies every year and then posts them to her Facebook. They have proven to be a household favourite and do not last for long! Here is her original post.
If you’re a fan of Mini Eggs (even if you’re not), you’ll love these buttery shortbread cookies paired with the taste of Easter.
Put 1.5 cups of Mini Eggs into a Ziploc bag, then proceed to hit them with something heavy. A hammer may be overkill (no pun intended), but a measuring cup may suffice. Ideally, you’d like them broken, but not completely pulverized beyond recognition.
Preheat the oven 275°
Put the following into your mixer.
1 1/4 cup flour
1/2 cup cornstarch
1/2 cup icing sugar
Add in,
1 cup – room temperature, salted butter
Mix all the ingredients together until you have a workable dough. (Low speed)
Add in the bag of Mini Eggs and combine well.
Roll into ping-pong sized balls and push down with the back of a spoon on a cookie sheet. These cookies do not flatten like a regular cookie.
BAKE FOR 22 – 25 MINUTES.
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