Description
These charming, buttery spritz cookies are shaped like spring blossoms and finished with a colorful chocolate egg center. They offer a delicate, melt-in-your-mouth texture that makes them a perfect heritage treat for Easter or any seasonal celebration.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup confectioner’s sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1 bag Cadbury Mini Eggs
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with silicone mats for the best grip.
- In a large bowl, cream together the softened butter and confectioner’s sugar for about 2 minutes until light and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and well-combined.
- Gradually fold in the sifted all-purpose flour and baking powder until a soft, non-sticky dough forms.
- Fit a cookie press with a flower-shaped disc and fill the barrel with dough, pressing out any air pockets.
- Press the dough flowers onto the prepared baking sheets, spacing them about 1 inch apart.
- Gently press a Cadbury Mini Egg into the center of each dough flower.
- Bake for 7 to 8 minutes until the cookies are set and the bottoms are just slightly golden.
- Let the cookies rest on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure the best results, always use room temperature butter and avoid over-mixing the dough once the flour is added. If your kitchen is warm, chilling the loaded cookie press for a few minutes can help the dough hold its intricate flower shape more effectively.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American