April 6, 2011 05:25:01
Posted By Erin Bolger
Preheat oven to 275 degrees
1 1/4 cups of flour
1/2 cup cornstarch
1/2 cup of icing sugar
1 cup butter, softened
pinch of salt
1 200g bag Mini Eggs (or Hershey Eggies), crushed into small and medium pieces
Sift together the flour, cornstarch and icing sugar.
Add the butter and salt; cream together with the dry ingredients until a stiff dough is formed.
Stir in the glorious Mini Eggs.
Roll dough into 1-Inch balls and flatten with your fingers on a cookie sheet lined with parchment paper.
Bake in the preheated oven for 22-24 minutes.
Let cool and enjoy!!!
This shortbread recipe was passed on by my friend's Grandma. You can find it in my book Chapter Two "They Break It You Bake It" "Short on Love not on Shortbread"!