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
Chocolatey NestEgg Shortbread Cookies
My grandson loves these cookies - and he is difficult to please. They are so rich and buttery with the raspberry jam and delicious chocolate. I have made them with Nestle's hearts, Easter crunch eggs and even Easter toffee eggs. Any of the Nestle's small chocolate pieces make them just out of this world. No matter what other dessert is on the table - especially at Valentine's or Easter - there are the first to go. I made some for Super Bowl and look forward to next week and Easter to hear the raves over these so simple to make goodies. Everyone loves them. Thank you.
Read More Reviews