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Mini Egg Shortbread Cookies

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"These shortbread cookies make Easter even sweeter."
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Ingredients

32 m servings 270 cals
Original recipe yields 16 servings (16 cookies)

Directions

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  1. Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Roll dough into ping pong-sized balls. Flatten balls slightly and lay onto the prepared baking sheet.
  5. Bake in the preheated oven until the very edges of the cookies start to brown, about 22 minutes.

Footnotes

  • Cook's Note:
  • Add about 1 tablespoon of butter if dough is too dry at the end of Step 3.

Nutrition Facts


Per Serving: 270 calories; 17.8 g fat; 26.3 g carbohydrates; 2.2 g protein; 36 mg cholesterol; 90 mg sodium. Full nutrition

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