Chocolatey NestEgg Shortbread Cookies
.
Yield
21 servingsPrep
8 minCook
14 minReady
1⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies | |||
| 13 | ounces |
eggs
NESTLÉ CRUNCH Nest, unwrapped |
|
| 1 | x |
eggs
NESTLÉ Milk Chocolate Nest |
*
|
| 2 | stick |
butter
softened |
|
| ⅔ | cup |
granulated sugar replacement
|
* |
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
or whole wheat |
|
| ½ | cup |
raspberry jam
|
*
|
| For the glazing | |||
| 1 | cup |
sugar
powdered |
|
| 1 | tablespoon |
butter
softened |
|
| 1 | tablespoon |
milk
or water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cookies: | |||
| 375.7 | ml/g |
eggs
NESTLÉ CRUNCH Nest, unwrapped |
|
| 1 | x |
eggs
NESTLÉ Milk Chocolate Nest |
*
|
| 226 | g |
butter
softened |
|
| 158 | ml |
granulated sugar replacement
|
* |
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
or whole wheat |
|
| 118 | ml |
raspberry jam
|
*
|
| For the glazing: | |||
| 237 | ml |
sugar
powdered |
|
| 15 | ml |
butter
softened |
|
| 15 | ml |
milk
or water |
|
Directions
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 ½-inch-deep depressions (dough will crack around edges).
Fill each depression with about ¼ 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.
