…..for your thighs!
Wondering what to do with the leftover Easter Candy? Wait, do you have leftover Easter Chocolate because we did not. So I did what any good chocoholic in the Suburbs does; I went to the Bulk Barn and stocked up on mini eggs! Why? Simply so I could re-create the best, most dangerous shortbread cookie ever. I shared this recipe years ago, and today, I will post again because I flat out refuse to be the only Mama putting on the pounds this Easter. (and I am an enabler)
Here is my tried and true recipe for the Dangerous Mini Shortbread Cookie
You will need:
1 cup of flour
1/2 cup cornstarch
1/2 cup of icing sugar
3/4 cup of butter (softened)
200g. bag Mini Eggs or about one to one and half cups (broken into small pieces), you can use a Ziploc bag and a hammer (or an old fashioned ice cream scoop!)
Pre-heat oven to 300 degrees.
*Sift together flour, cornstarch, and icing sugar.
*Mix butter with the dry ingredients, until combined and a dough is formed. Don’t panic! It takes a little bit of elbow grease!
*Stir in Mini Eggs pieces.
*Roll into small balls and place onto lightly greased cookie sheet. (dough will almost keep it’s shape)
*Slightly flatten balls with your fingers and bake in oven for 15-20 min. (I usually stick with the 17 min or until the bottoms are just golden)
*Let cool on wire rack.
(and please don’t hate me for introducing you to your new addiction, just share with a friend!)