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