Mini Egg Shortbread Cookies Recipe

These Mini Egg Shortbread Cookies are a delightful treat perfect for any occasion. Made with just a few simple ingredients, these cookies are buttery, crumbly, and filled with bursts of sweet mini egg candies. They are perfect for Easter, springtime, or anytime you're craving a sweet and festive treat. This recipe takes less than an hour to prepare and yields a batch of delicious cookies that are sure to impress your family and friends.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup mini egg candies, plus extra for topping

Directions

1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
2. In a separate bowl, whisk together the all-purpose flour and salt.
3. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
4. Stir in the vanilla extract until well combined.
5. Gently fold in the mini egg candies, being careful not to crush them.
6. Divide the dough in half and shape each half into a log, about 2 inches in diameter.
7. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
8. Preheat the oven to 350°F (175°C).
9. Line a baking sheet with parchment paper.
10. Remove the dough logs from the refrigerator and slice into 1/4-inch rounds.
11. Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.
12. Gently press an additional mini egg candy onto the top of each cookie.
13. Bake for 12-15 minutes, or until the edges are lightly golden.
14. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
15. Enjoy these delicious mini egg shortbread cookies with a glass of milk or a hot cup of tea.
16. Store any leftover cookies in an airtight container at room temperature.

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