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Chocolatey NestEgg Shortbread Cookies recipe

Chocolatey Nestegg Shortbread Cookies.

Nestl Crunch NestEggs and raspberryjam combine to make these tasty Easter cookies. Perfect for surprisingthat special someone.

Recipe: Chocolatey NestEggShortbread Cookies

1 (13-ounce) package NESTL CRUNCH NestEggs, unwrapped
NESTL 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 jamGlaze:
1 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon milk or water

  • For Cookies: Beat butter, granulated sugarand vanilla extract in large mixer bowl until creamy. Graduallybeat in flour. Cover; refrigerate for 1 hour.
  • Preheat oven to 350°F (175°C).
  • Shape dough into 1-inch balls; place 2inches apart on ungreased baking sheets. Press thumb into topsto 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 edgesare lightly browned. Immediately press 1 Nestl NestEgginto center of each cookie. Cool cookies on baking sheets for2 minutes; remove to wire racks to cool completely.
  • For Glaze: Combine powdered sugar, 1 tablespoonbutter and milk in small mixer bowl; whisk until smooth. Addmore 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 gCholesterol: 15 mg Sodium: 45 mg Carbohydrates: 19 g DietaryFiber: 0 g Sugars: 13 g Protein: 1 g

    Recipe and photograph are the property of Nestl ® and, used with permission.

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  • Comments

    1 Comment


    I love your sense of experimentation Yvonne! For the double dark cookies you could try playing with the amount of butter in this recipe, add a little more. And also maybe substitute regular sugar for the confectioner s sugar. The cookie butter idea for the others sounds really interesting! I tried these tonight after roaring success from the peanut butter shortbread! However, these chocolate ones came out much drier and powdery than he peanut butter, which was aptly melt-in-your-mouth texture. Is there any way i can introduce more moisture to make it less dry?

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