Nestlé Crunch NestEggs and raspberry
jam combine to make these tasty Easter cookies. Perfect for surprising
that special someone.
Chocolatey
NestEgg Shortbread Cookies
- Cookies:
1 (13-ounce) package NESTLÉ CRUNCH NestEggs, unwrapped
NESTLÉ Milk Chocolate NestEggs
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
-
- Glaze:
1 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon milk or water
- For Cookies: 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
(175°C).
- 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.
- For Glaze: 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.
Makes 42 cookies.
Estimated Times:
Preparation Time: 30 mins
Cooking Time: 14 mins
Cooling Time: 1 hr refrigerating
Nutritional Information
Per Serving: Calories: 140 Calories from Fat: 60 Total Fat: 7
g Saturated Fat: 4.5 g Cholesterol: 15 mg Sodium: 45 mg Carbohydrates:
19 g Dietary Fiber: 0 g Sugars: 13 g Protein: 1 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
