Mini Egg Shortbread Cookies

A friend mailed me some of these delicious cookies years ago, and shared her recipe with me. Ever since, I've made batches of them as soon as those sinfully yummy Mini Eggs hit the shelves each year. I usually end up buying the huge bag of Cadbury Mini Eggs from Costco. Now I realize that they're not necessarily allergy-friendly, but before my son was diagnosed as having a peanut and nut allergy, he ate Mini Eggs without issue, and has continued doing so, so we're comfortable with him eating them. This isn't the case for everyone, I know, but I wanted to share this with you all anyhow.

This is not only a super easy recipe, they look impressive so they're the perfect addition to your Easter dessert roster.

Ingredients:

1 1/2 cups Cadbury Mini Eggs
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup icing sugar
1/2 tsp salt
1 cup unsalted butter

Directions:

Preheat oven to 275°.
Put Mini Eggs into a Ziploc bag and hit them with a heavy measuring cup a few times to smash them for use in this recipe. You don't want them pulverized, just cracked up into small-to-medium-sized pieces.
In a large bowl, combine flour, cornstarch, icing sugar, and salt.
Once combined, add in butter.
Cream all the ingredients till you've got a workable dough. If you find that the dough is a little dry (or very crumbly), add a bit more butter (about 1 tbsp) at this stage.
Add in the crushed Mini Eggs and combine well.
Roll into ping pong ball-sized balls, gently smoosh them a bit, and lay on a cookie sheet. These don't flatten/expand the way chocolate chip cookies do, so you'll end up with fatter cookies if you don't smoosh them down a bit.
Bake on a parchment paper-lined baking sheet for about 22 minutes, or until the very edges of cookies just start to brown.