Easter Shortbread Cookies

Course: Dessert

Cuisine: Easter, North American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 244kcal

Author: Lord Byron's Kitchen

Easter Shortbread Cookies are prepared with a light and airy shortbread cookie base consisting of only three ingredients! The fourth and final ingredient is everyone's favourite Easter treat, crushed Cadbury Mini Eggs! These are so simple, so fast, and so easy to make!

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Ingredients

For the Cookies:

2 cups salted butter, softened
1 cup confectioner's sugar
4 cups all-purpose flour
1/4 cup Cadbury Mini Eggs, crushed

Instructions

Use a mixer to beat the butter and sugar until well blended in a large bowl. Then, add the flour and blend into the butter mixture until just incorporated. Do not over mix!
Separate the dough into two equal portions and wrap them well in plastic wrap. Refrigerate for 15 minutes. In the meantime, preheat your oven to 350 degrees F and prepare a baking sheet by lining it with a silicone mat or parchment paper. Set aside.
Remove the dough from the fridge. Working with one batch at a time, roll the dough between two sheets of parchment paper to 1/4 inch thick.
Use a cookie cutter to cut out the desired shapes. Transfer the dough to the baking sheet using a flat, slotted, metal spatula. Leave 2 inches between each cookie. Top each cookie with a sprinkling of crushed Cadbury Mini Eggs.
Bake for 12 minutes. Remove from oven promptly and allow cookies to rest for 2 minutes before transferring to a wire cooling rack to finish cooling. Re-roll the leftover dough, and bake the next batch.
Store in a cookie tin on your countertop. Enjoy!

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