Mini Egg Shortbread Cookies
These melt-in-your-mouth shortbreads can be prepared up to two weeks in advance for your gathering and they will still taste freshly baked.
lt;strong>Do_ahead:
You_can_make_these_cookies_ahead_and_store_them_in_an_airtight_container_at_room_temperature_for_up_to_2_weeks__They_can_be_frozen,_in_an_airtight_container,_for_up_to_2_months__Thaw_them_uncovered_at_room_temperature_for_an_hour_before_serving_
Excerpted_from_
| Servings | Prep Time | Cook Time |
| 3-1/2dozen 2-inch cookies | 10minutes | 16minutes |
| Servings | Prep Time |
| 3-1/2dozen 2-inch cookies | 10minutes |
| Cook Time |
| 16minutes |
- 1 cup unsalted butter room temperature
- ½ cup icing sugar
- ½ cup cornstarch
- 1 teaspoon vanilla bean paste
- ¾ teaspoon salt
- 1â…“ cups all-purpose flour
- 10 ounces lightly smashed milk chocolate candy mini eggs 285 g / 1½ cups
|
Ingredients
Portions: dozen 2-inch cookies
Units:
|
- 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 twenty-one 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.
Do ahead:
You can make these cookies ahead and store them in an airtight container at room temperature for up to 2 weeks. They can be frozen, in an airtight container, for up to 2 months. Thaw them uncovered at room temperature for an hour before serving.
Excerpted from Cake & Loaf Gatherings: Sweet and Savoury Recipes to Celebrate Every Occasion by Nickey Miller and Josie Rudderham. Copyright © 2023 Nickey Miller and Josie Rudderham. Photography and illustrations by Nickey Miller. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
