Mini Egg Shortbread Cookies Good Recipes

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Mini Egg Shortbread Cookies

"These shortbread cookies make Easter even sweeter."

Ingredients :

1 1/2 cups candy-lined chocolate eggs (which include Cadbury Mini Eggs®)
1 1/four cups all-motive flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
half teaspoon salt
1 cup unsalted butter

Instructions :

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

Preheat the oven to 275 levels F (135 levels C). Line a baking sheet with parchment paper.
Place chocolate eggs right into a resealable plastic bag; seal the bag. Mash chocolate eggs with a heavy measuring cup a few instances. You don't need them pulverized, just cracked into small-to-medium-sized pieces.
Combine flour, cornstarch, sugar, and salt in a big bowl. Add butter. Beat the use of an electric mixer until you get a doable dough. Add the beaten chocolate eggs and blend till nicely mixed.
Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the organized baking sheet.
Bake in the preheated oven till the very edges of the cookies begin to brown, approximately 22 minutes.

Notes :

Add approximately 1 tablespoon of butter if dough is too dry on the cease of Step 3.

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