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Nestlé Crunch 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

1. FOR COOKIES: Beat butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Gradually beat in flour. Cover; refrigerate for 1 hour.
2. Preheat oven to 350°F (175°C).
3. 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.
4. 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.
5. 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.

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