These shortbread cookies make Easter even sweeter.

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Recipe Summary

prep:
10 mins
cook:
22 mins
total:
32 mins
Servings:
16
Yield:
16 cookies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.

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  • Place chocolate eggs into a resealable plastic bag; seal the bag. Mash chocolate eggs with a heavy measuring cup a few times. You don't want them pulverized, just cracked into small-to-medium-sized pieces.

  • Combine flour, cornstarch, sugar, and salt in a large bowl. Add butter. Beat using an electric mixer until you get a workable dough. Add the crushed chocolate eggs and mix until well combined.

  • Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the prepared baking sheet.

  • Bake in the preheated oven until the very edges of the cookies start to brown, about 22 minutes.

Cook's Note:

Add about 1 tablespoon of butter if dough is too dry at the end of Step 3.

Nutrition Facts

270 calories; protein 2.2g; carbohydrates 26.3g; fat 17.8g; cholesterol 35.6mg; sodium 90.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/23/2020
We added 2tbsp of milk to bring the dough together and cooked at 325F instead of 275F to get a decent cookie. Read More
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