Chocolatey NestEgg Shortbread Cookies combine Nestlé Crunch and raspberry jam to make these tasty Easter cookies. Perfect for surprising that special someone.
- 1 package (13 ounces) NESTLÉ CRUNCH or Milk Chocolate NestEggs, unwrapped
- 1 cup (2 sticks) butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1 tablespoon milk or water
BEAT butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Gradually beat in flour. Cover; refrigerate for 1 hour.
PREHEAT oven to 350° F.
SHAPE dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions (dough will crack around edges). Fill each depression with about 1/4 teaspoon jam.
BAKE for 14 to 16 minutes or until edges are lightly browned. Immediately press 1 Nestlé NestEgg into center of each cookie. Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
COMBINE powdered sugar, 1 tablespoon butter and milk in small mixer bowl; whisk until smooth. Add more milk if needed. Drizzle over tops of cookies.
Review This Recipe
I took the shortcut with the sugar dough recipe; bought sugar cookie mix. The premix worked predictably. Warning: Pack and Travel. Before doing so, chill the individual cookies on a platter to set the chocolate eggs, otherwise you will have a melty chocolate mess and display of chocolate egg on top of cookie nestled in raspberry jam is no way as they came out of oven. Advise glaze drizzle apply after arriving at destination for best presentation.
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