Is it possible to make chocolate mini eggs even more irresistible? It is when you bake them into tender, buttery shortbread. These simple cookies from Nickey Miller and Josie Rudderham’s Cake & Loaf Gatherings will be a new Easter staple at your house. Don’t overbeat the butter – this shortbread is meant to have a nice bite and not be too fluffy. Top each cookie with a mini egg before baking for a pop of colour.
Mini Egg Shortbread Cookies
- 1 cup unsalted butter room temperature
- ½ cup icing sugar
- ½ cup cornstarch
- 1 teaspoon vanilla bean paste
- ¾ teaspoon salt
- 1⅓ cups all-purpose flour
- 1½ cups lightly smashed milk chocolate candy mini eggs
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, lightly cream the butter on medium-high speed just until it is smooth, 1 to 2 minutes. Do not incorporate air into the butter. Scrape down the sides and bottom of the bowl.
- Add the icing sugar, cornstarch, vanilla bean paste and salt and beat on low speed, gradually increasing to medium high speed, until the mixture is smooth and no chunks remain, 1 to 2 minutes. Scrape down the sides and bottom of the bowl. Add the flour and mini eggs and mix on low speed, gradually increasing to medium-high speed, until the flour is fully incorporated, without whipping air into the dough, 1 to 2 minutes.
- Scoop 21 1½-tablespoon portions of cookie dough onto each prepared baking sheet, leaving a little space between them. Gently press down on the cookies to flatten them to ¾-inch thickness. Bake, one sheet at a time, for 12 to 16 minutes, or until very lightly browned around the edges. Cool the cookies completely on the baking sheets.