Spring offers much inspiration for me, especially in the kitchen. It all has to do with the flowers and bright colors. I had an idea, so I decided to see if it would work. I had a friend over, and we had an absolute blast making these Birds Nest and Flower Easter Cookies. We loved the outcome and so will you.
Making cookies from scratch is never hard. It just takes a little assembly of a few ingredients. The cookie recipe comes from Mark Bittman’s cookbook, “The Basics” one of my favorites “go to” cookbooks. The rest is of my making.
Birds Nest and Flower Easter Cookies
- 1 Cup (2 sticks) butter, at room temperature.
- 1 Cup Sugar
- 1 Egg
- 1 teaspoon vanilla extract
- 3 cups all purpose flour and a bit more for dusting
- 1 teaspoon baking powder
- Pinch Salt
- 1 tablespoon milk as needed
- Green coconut (recipe below)
- White Frosting (recipe below)
- Small candy coated chocolate eggs
- Various Sprinkles, sugar cookie decorations and fondant flower decorations
Line two baking sheet with Silpat or parchment and set aside. Using an electric mixer, cream the cup of softened butter and sugar until light and fluffy. Then add the egg and vanilla and beat until thoroughly blended. Combine the flour, baking powder, and salt in a medium bowl. Add the dry ingredients to the butter and sugar mixture. Beat for a few seconds, and then pinch the dough to see if it holds together easily. If not, add a tablespoon of milk at a time, beating and stopping to pinch the dough after each addition. Divide the dough in half. Shape each piece into a log about 2 inches in diameter by rolling it on a flat surface. Wrap each roll in wax paper, parchment, or plastic wrap and refrigerate for at least 2 hours up to 2 days. (or wrap the dough tightly in plastic and freeze indefinitely).
Prior to baking the cookies assemble the cookie decorations, prepare the cookie icing and green coconut and set aside for nest assembly.
Heat oven to 375 degrees F. Cut each roll crosswise with a chef’s knife into slices ¼ to 1/8 inch thick. Put cookies on the prepared baking sheets leaving about 1 inch of space between each cookie. Bake the cookies for 9-10 minutes, until the edges are light browned and set in the center. Cool for about 2 minutes on the sheets; then transfer the cookies to a rack with a spatula to finish cooling.
For Birds Nests: Spread a small amount of cookie icing on the top of each cookie then place a small amount of green coconut on top of the icing pressing lightly to adhere to the cookie. Add and dab of icing to act as glue on the bottom of two candy coated eggs and place them in the center of the coconut-topped cookies.
For Flower or Decorated Cookies: Spread a small amount of cookie icing on the top of each cookie and place the sprinkles or sugar cookie decorations or fondant flowers in the desired location.
Store the cookies in a tightly covered container in the refrigerator for up to 5 days.
- ½ cup Sweeten Shredded coconut
- Green food coloring
In a small bowl, combined the coconut with green food coloring with a fork until you’ve reached the color of green you desire.
- 1 cup powdered sugar
- 1 to 2 Tablespoons milk
- Pinch of salt
Mix powdered sugar and milk (a little at a time) until you’ve reached the consistency of thick corn syrup. If needed adjust the sugar and the milk until the desired consistency is reached.
Notes: Watch the cookies, to ensure you don’t over bake them. I started with 8 minutes and added to the baking time as needed. Make sure the cookie frosting isn’t too thin. If it is, just add a bit more sugar to thicken it. We made extra green coconut for later use as a pretty base for serving the cookies. It stores well in Ziploc bag or sealed container in the refrigerator.
So get out that mixer and has some fun with these Birds Nest and Flower Easter Cookies. The best part is you can be as creative as you desire and then eat the results. The point is to have fun with this. What can be better than that? Enjoy.
Time to eat…