Recipe of the Month

Mini Egg Shortbread Cookies

Ingredients

1 cup unsalted butter, room temperature

½ cup icing sugar

½ cup cornstarch

1 tsp vanilla bean paste

¾ tsp salt

1⅓ cups all-purpose flour

10 oz (285 g/1½ cups) lightly smashed milk chocolate candy mini eggs

Directions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

2. 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.

3. 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.

4. 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.