Description

These delicate Spring Flower Cookies are classic buttery spritz treats featuring a fine, melt-in-your-mouth crumb. Topped with festive chocolate eggs, they offer a cheerful and elegant addition to any seasonal celebration or afternoon tea.

Ingredients

1 cup unsalted butter, softened
1 cup confectioner’s sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 bag Cadbury Mini Eggs

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line baking sheets with silicone mats.
In a large bowl, cream together the softened butter and confectioner’s sugar for about two minutes until smooth.
Beat in the egg and vanilla extract until fully incorporated.
Sift the flour and baking powder together, then gradually mix into the butter mixture on low speed until a soft dough forms.
Load the dough into a cookie press fitted with a flower-shaped disc.
Press cookies onto the prepared baking sheets, leaving about one inch of space between each.
Gently press one Cadbury Mini Egg into the center of each flower.
Bake for 7 minutes or until firm; the tops should not brown. Let cool on the sheet for 2 minutes before transferring to a wire rack.

Notes

For the cleanest shapes, ensure your baking sheets are completely cool before pressing a new batch of dough onto them. If you do not have silicone mats, use ungreased aluminum cookie sheets to help the dough ‘stick’ to the pan while pressing.

Prep Time: 15 mins
Cook Time: 7 mins
Category: Dessert
Method: Baking
Cuisine: American