Easter Egg Shortbread Cookies

We tried these out for Easter. If you like shortbread cookies, they are great. I chose this recipe because I like the candy on top.

Easter Egg Shortbread Cookies
1 cup butter, room temperature
2/3 cup sugar
2 cups all purpose flour
1/4 tsp salt
1 tsp vanilla extract
hard-shell candy eggs (chocolate, pb, etc.)

In a large mixing bowl, cream together butter and sugar until fluffy. Blend in vanilla extract. With the mixer on low speed, mix in flour and salt. Dough will first be crumbly, but will come together as you continue to mix (about 1-2 minutes). Cover bowl and refrigerate for 30-60 minutes.

Preheat oven to 350F and line a baking sheet with parchment paper. Break dough up using a spoon and, rolling dough between your palms, shape dough into 1-inch balls. Place on baking sheet. Press a fingertip into each cookie to create a small indentation on the top. Bake for 14-16 minutes, until cookies are set but not browned.

Immediately after taking cookies out of the oven, press 1-2 hard shelled easter egg candies into the center (the fingerprint). Cool cookies on baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies

Original Recipe at Baking Bites.