Description
These Easter Shortbread Cookie Bites are a delightful treat that combines the buttery richness of shortbread with the crunch of candy-coated chocolate eggs. Perfect for Easter celebrations or as a sweet snack any time of year.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 cup pastel-colored candy-coated chocolate eggs, coarsely chopped
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in vanilla extract.
- Add Dry Ingredients: Add flour and salt, mixing until just combined and dough forms. Gently fold in chopped candy eggs.
- Bake: Press dough evenly into prepared pan. Bake for 25–30 minutes, or until edges are lightly golden.
- Cool and Cut: Cool completely in the pan. Lift out using parchment overhang and cut into small bite-sized squares.
Notes
- For extra flavor, drizzle cooled bites with melted white chocolate and sprinkle with festive sprinkles.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 100
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
