Easter Thumbprint Shortbread Cookies

Serves: 30 Cookies

Ingredients

• 2 cups butter, room temperature
• 1 cup powdered sugar
• ½ tsp kosher salt
• 3 cups flour

Instructions

1. Preheat oven to 325°
2. Line baking sheet with parchment paper, set aside.
3. In bowl of stand mixer fitted with paddle attachment best butter for 3 minutes on high speed, scraping down the sides of the bowl periodically. When thoroughly whipped, turn mixer to low and add in add in powdered sugar, salt and flour slowly. Once incorporated turn mixer to medium and beat for 20 seconds.
4. Using a 2 tablespoon sized cookie scoop, scoop the dough onto the prepared baking sheet. I like tall puffy cookies, but if you prefer flatter ones, press them down slightly.
5. Bake cookies for 12-15 minutes until edges are slightly golden.
6. Allow to cool on wire rack.

Notes

To add candy eggs on top, before baking, press your thumb in the middle of the cookies. I topped some of my cookies with chocolate chips. Immediately after removing the cookies from the oven, place 2-3 Easter Egg M&M’s in the center.