Confession: I have no idea how to make real shortbread, but someone else calls these Mini Egg “Shortbread”, so I do, too.

Make sure you’ve got Mini Eggs in the house, for starters. That’s pretty much the delicious key to these cookies. We (obviously) buy the ginormous bag of Cadbury Mini Eggs at Costco this time of year and I (of course) am very controlled and do not scarf down the entire bag long before Easter.

Step One:
I put about 1.5C of Mini Eggs into a Ziploc bag and hit them with a heavy measuring cup a few times to smash them for use in this recipe. You don’t want them pulverized, just cracked up into small-to-medium-sized pieces.

Step Two:
Preheat oven to 275°.

Step Three:
Combine the following:
1 & 1/4C flour
1/2C cornstarch
1/2C icing sugar
1/2tsp salt

Add in
1C butter

Step Four:
Cream all the ingredients till you’ve got a workable dough. I found it a little dry, so I added a bit more butter (about 1tbsp) at this stage.

Step Five:
Add in the smashed up Mini Eggs and combine well.

Step Six:
Roll into ping pong ball-sized balls, gently smoosh a bit and lay on a cookie sheet. These don’t flatten/expand the way chocolate chip cookies do, so you’ll end up with fatter cookies if you don’t smoosh them down a bit.

Bake for about 22 minutes.

Eat in moderation.

(yeah, right)