Samantha Nickerson
Mini Egg Shortbread Cookies
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.
- 1 1/4 cups flour
- 1/2 cup cornstarch
- 1/2 cup icing sugar
- 1 cup salted butter (room temperature)
- 2 cups Mini Eggs
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.
