"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bird's Nest Cookies Recipe

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This recipe for Bird's Nest Cookies, by , is from The Leith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenessa Leith
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups sweetened flaked coconut
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. coconut extract (optional)
About 60 candy-coated milk-chocolate eggs

Directions:
Directions:
1. Preheat oven to 350 degrees. Spread out coconut on a baking sheet and toast until pale golden, stirring one or twice, 8 to 10 minutes. Cool completely. Line baking sheets with parchment paper. Mix flour, baking powder, and salt in a medium bowl.

2. Cream butter and sugar together in a large bowl with an electric mixer until smooth. Add egg, vanilla extract, and coconut extract, if using, and beat until smooth. Stir in flour mixture just until incorporated.

3. Shape dough into 1 1/4 inch balls; roll in toasted coconut. Arrange 3 inches apart on prepared baking sheets. with your thumb, make am indentation in the center of each ball. Pinch the sides of the cookies so they stand up and form nests.

4. Bake until golden, 10 to 12 minutes. cool completely on baking sheets. Just before serving, place 2 to 3 chocolate eggs in each cookie.

Number Of Servings:
Number Of Servings:
24

 

 

 

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