Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.

In a large dish, mix softened butter, powdered sugar and vanilla with an electric mixer on medium speed, until it becomes light and fluffy.

Add salt, all purpose flour and cornstarch and mix some more until well combined.

Make 1, 5 inch balls and put them in the baking sheet. The balls should be around 2 inches apart.

Put them in the oven and after 8 minutes take them out and make small dents in the cookies, using solid, round object ( I used ½ tablespoon as a measure), so that they look like nests.

Be quick and return the cookies in the oven. Bake for 4-6 more minutes.

Leave them to cool in the baking sheet and then move to a wire rack.

Meanwhile, melt chocolate with heavy cream and oil. Stir well.

Pour melted chocolate into each cookie dent, filling around ⅓ tablespoon.

Decorate with chocolate sprinkles and Easter candy eggs.