Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, lightly cream the butter on medium-high speed just until it is smooth, 1 to 2 minutes. Do not incorporate air into the butter. Scrape down the sides and bottom of the bowl.
Step 3
Add the icing sugar, cornstarch, vanilla bean paste, and salt and beat on low speed, gradually increasing to medium-high speed, until the mixture is smooth and no chunks remain, 1 to 2 minutes. Scrape down the sides and bottom of the bowl. Add the flour and mini eggs and mix on low speed, gradually increasing to medium-high speed, until the flour is fully incorporated, without whipping air into the dough, 1 to 2 minutes.
Step 4
Scoop twenty-one 1½-tablespoon portions of cookie dough onto each prepared baking sheet, leaving a little space between them. Gently press down on the cookies to flatten them to ¾-inch thickness. Bake, one sheet at a time, for 12 to 16 minutes, or until very lightly browned around the edges. Cool the cookies completely on the baking sheets.
Your folders
sweetestmenu.com
5.0
(1)
12 minutes
Your folders
janespatisserie.com
5.0
(53)
12 minutes
Your folders
foodtalkdaily.com
Your folders
constellationinspiration.com
Your folders
taste.com.au
5.0
(1)
20 minutes
Your folders
foodtalkdaily.com
14 minutes
Your folders
delish.com
2.9
(16)
Your folders
recipetineats.com
5.0
(59)
30 minutes
Your folders
bonappetit.com
3.5
(22)
Your folders
iambaker.net
48 minutes
Your folders
fifteenspatulas.com
4.8
(43)
15 minutes
Your folders
foodnetwork.com
4.5
(481)
30 minutes
Your folders
oldworldgardenfarms.com
Your folders
marthastewart.com
3.5
(445)
Your folders
recipetineats.com
Your folders
laurenslatest.com
4.7
(31)
15 minutes
Your folders
en.christinesrecipes.com
35
Your folders
thedeliciousspoon.com
4.8
(20)
30 minutes
Your folders
amandascookin.com
5.0
(25)
15 minutes