Samantha Nickerson
When my friend *Alex mentioned these Mini Egg Shortbread cookies on Facebook last week, I was sold! Shortbread + Mini Eggs?? No brainer.
I’m not going to regale the whole days worth of events for you and tell you all about my trip to the local Bulk Barn for said eggs, because the one thing I hate the most is AN EPIC STORY – GET TO THE RECIPE ALREADY!
So, without further ado,
1/ 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.
2/ Preheat the oven 275°
3/ 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
4/ Mix all the ingredients together until you have a workable dough. (Low speed)
5/ Add in the bag of Mini Eggs and combine well.
6/ 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.
Enjoy and try not to eat them all at once!!
x Sam
*Alex’s blog post here >>>
