Bird Nest Cookies
1 cup butter (softened)
½ c. + 2 Tbs. sugar
1 3/4 cup flour
¼ tsp. salt
½ cup cocoa
¾ cup semi sweet choc chips
(If you want a sweeter cookie, use 2 Tbs. less cocoa and substitute milk chocolate chips in place of semi sweet)
1 cup heavy cream
2 cups sweetened shredded coconut
Candy eggs
In a bowl mix butter and sugar till smooth.
In a separate bowl mix flour, salt and cocoa.
Add flour mixture to the butter mixture on low speed till the dough is stiff.
Place dough in plastic wrap, wrap it tightly and chill for 30 min.
Meanwhile, place chocolate chips and cream in a bowl and place over a pot (or double boiler) with simmering water stirring until the chips are melted. Remove from heat and set aside to cool. Stir it occasionally.
On a lightly floured surface, roll out chilled dough to 1/4 in thickness. Use a 2 ¼ in. round cookie/biscuit cutter and cut out approx. 24 cookies.
Place on a cookie sheet with parchment paper and chill 20 min.
Meanwhile, preheat oven at 350 and place coconut on a pan and bake 10 min. Be careful not to let it brown.
When coconut is done, place it in a bowl to cool.
Place cookies in oven and bake 14 min. till set. When they are done, cool on a rack—completely.
When the chocolate chips and cream mixture is cooled to room temp. whisk till stiff enough to be able to pipe on the cookies. Place mixture in a plastic sandwich bag and cut a small tip off the end of the bag. To make the cookie look like a nest, pipe around the outer edge of the cookie. Then dip the cookie upside down in the coconut and place candy eggs in it.
Refrigerate and enjoy!
Store in an air tight container in the fridge for up to 5 days.
1 cup butter (softened)
½ c. + 2 Tbs. sugar
1 3/4 cup flour
¼ tsp. salt
½ cup cocoa
¾ cup semi sweet choc chips
(If you want a sweeter cookie, use 2 Tbs. less cocoa and substitute milk chocolate chips in place of semi sweet)
1 cup heavy cream
2 cups sweetened shredded coconut
Candy eggs
In a bowl mix butter and sugar till smooth.
In a separate bowl mix flour, salt and cocoa.
Add flour mixture to the butter mixture on low speed till the dough is stiff.
Place dough in plastic wrap, wrap it tightly and chill for 30 min.
Meanwhile, place chocolate chips and cream in a bowl and place over a pot (or double boiler) with simmering water stirring until the chips are melted. Remove from heat and set aside to cool. Stir it occasionally.
On a lightly floured surface, roll out chilled dough to 1/4 in thickness. Use a 2 ¼ in. round cookie/biscuit cutter and cut out approx. 24 cookies.
Place on a cookie sheet with parchment paper and chill 20 min.
Meanwhile, preheat oven at 350 and place coconut on a pan and bake 10 min. Be careful not to let it brown.
When coconut is done, place it in a bowl to cool.
Place cookies in oven and bake 14 min. till set. When they are done, cool on a rack—completely.
When the chocolate chips and cream mixture is cooled to room temp. whisk till stiff enough to be able to pipe on the cookies. Place mixture in a plastic sandwich bag and cut a small tip off the end of the bag. To make the cookie look like a nest, pipe around the outer edge of the cookie. Then dip the cookie upside down in the coconut and place candy eggs in it.
Refrigerate and enjoy!
Store in an air tight container in the fridge for up to 5 days.
5 comments:
Looks yummy!
I think Chad should bring some of these tasty treats to choir some Sunday afternoon! Okay, maybe just for the guy with the mustache in the front row... :~)
I made these cookies today, and they gave me a reason to live!!!
they are really, really, really good! Love, Shelbie
Shelbie, you are sooo funny!
Our 12 year old daughter made these the other day...nummy!!!
Thank you for posting this recipe.
Love this blog!
So edifying...
Sincerely in Christ,
Diana
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