Mini Egg Shortbread Cookies
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)
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20 thoughts on “Mini Egg Shortbread Cookies”
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>These look sooo dangerous! (Might not make it to the oven, cuz I'll eat the dough…)
Yum!
>Ummm…yummo!
>I Don't Bake, But if I Did… I'd bake these 😉
>Did you ever read my post with that title?
>The dough is too dry and tasteless to eat unbaked.
I know this because I ate some. Sigh.
>They're SO GOOD.
>oh these look gooood! thanks!
>Should that be 1 and 1/4 flour?
My other half thought the best way to break up the eggs was with his teeth, so I have less than a cup for the actual recipe now 😉
Laura B.
>Eek!! Yes, 1.25C flour!
>is the butter room temperature, cold or melted? i never know what to do with butter. my kiddos will love these. thank you for sharing!
>This was at room temp, but I've made them before with butter from the fridge that I've slightly microwaved to soften. I'm not a pro-baker, but everything seems to turn out fine!
>O.M.G. I just gained ten pounds reading this.
Totally making these.
I pinned it. Don't know your stance on Pinterest, but message me if you don't want it there.
xoxo
>Baking. Like, right now.
>Will be making these this afternoon!!! Can't wait!
I’m going to try these. Thanks for sharing!
Enjoy them, Brandy! They’re SO good!
OOMMGGGG, these are the best ever! This is the only shortbread recipe I like, because like you, I obviously don’t eat mini eggs all in one sitting, so I have them around this time of year……..*shifty eyes*
I went through three of the large bags one season. It wasn’t good. :p
I cannot eat them, but I might make them.
Have mercy!!