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
  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.

  7. BAKE FOR 22 – 25 MINUTES.

Dessert, Snack