Chocolatey NestEgg Shortbread Cookies

Nestlé Crunch NestEggs and raspberry jam combine to make these tasty Easter cookies. Perfect for surprising that special someone.

Cookies:

1 (13-ounce) package NESTLÉ CRUNCH NestEggs, unwrapped

NESTLÉ Milk Chocolate NestEggs

1 cup (2 sticks) butter, softened

2/3 cup granulated sugar 1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 cup raspberry jam Glaze:

 1 cup powdered sugar

1 tablespoon butter, softened

1 tablespoon milk or water

1.For Cookies: Beat butter, granulated sugar and vanilla extract in large mixer bowl until creamy. Gradually beat in flour. Cover; refrigerate for 1 hour.

 2.Preheat oven to 350°F (175°C).

 3.Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. Press thumb into tops to make 1/2-inch-deep depressions (dough will crack around edges). Fill each depression with about 1/4 teaspoon jam.

 4.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.

 5.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.

  

Makes 42 cookies.

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