Description

Celebrate the arrival of spring with these delicate, buttery spritz cookies shaped like blooming flowers. Topped with a festive chocolate egg, they offer a perfect balance of crumbly texture and sweet crunch for your seasonal gatherings.

Ingredients

1 cup salted butter, softened
3/4 cup confectioner’s sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 bag Cadbury Mini Eggs

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Instructions

Preheat oven to 350 degrees F (175 degrees C) and line a large baking sheet with a silicone mat or parchment paper.
In a large bowl, beat softened butter and confectioner’s sugar together until well combined and slightly fluffy, about two minutes.
Add the egg and vanilla extract to the mixture, beating until completely smooth and silky.
Sift the flour and baking powder together, then gradually add to the wet ingredients, mixing until just combined without overworking.
Fit a cookie press with a flower-shaped disc and spoon the dough into the barrel, removing air pockets.
Press the dough onto the prepared baking sheet, leaving one inch of space between each flower.
Gently press one chocolate egg into the center of each dough flower.
Bake for 7 to 8 minutes until the bottoms are pale gold and the tops remain light.
Let cookies rest on the tray for two minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your butter is softened but not melted to help the cookies maintain their intricate petal shapes. If the dough becomes too warm while you are pressing it, simply place the cookie press in the refrigerator for a few minutes to firm up the dough.

Prep Time: 20 mins
Cook Time: 8 mins
Category: Dessert
Method: Baking
Cuisine: American