Spring Nest Cookies with Chocolate Eggs

  • Spring Nest Cookies with Chocolate EggsI’m not too into froof when it comes to baking, but even I said “awww” when I made these sugar cookie nests.

    Flashback to a year ago when wandering aimlessly through Williams Sonoma- I stumbled upon a book called “The Art of the Cookie” with pictures of these- and knew I had to purchase the potato ricer required to push the cookie dough through to get the funky little nest-like pieces.  (Basically a play-doh tool for grown ups.)  So I have had the potato ricer in the cupboard for a year now (which makes dramatically better mashed potatoes, by the way), the time had come to make the nests.  It’s spring, and Cadbury Mini Eggs are everywhere.  They deserve a home, resting securely in a sugar cookie nest with the help of a simple icing.  And these cookies deserve a home, too… in your mouth, hungry baker.

    Adapted from “The Art of the Cookie” recipe…

    2 3/4 cups all purpose flour

    1 teaspoon baking powder

    3/4 teaspoon salt

    1/4 teaspoon baking soda

    3/4 cup plus two tablespoons unsalted butter, room temperature

    1 cup brown sugar, firmly packed

    1 large egg

    1 tablespoon molasses

    1 tablespoon heavy cream

    1/2 teaspoon vanilla

    1 cup confectioners’ sugar

    1 tablespoon milk or cream

    Cadbury Mini Eggs (or any other cute chocolate egg you can find)

    1. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda- set aside.
    2. Beat the butter and sugar until light, about 2-3 minutes. Add the egg, molasses, cream and vanilla and beat until combined. Add the flour mixture in two parts and continue to beat until just blended together into a dough.  (If the dough seems too dry, add another tablespoon of cream and mix just until combined.)  Try not to over mix the dough- you just want the wet & dry ingredients incorporated into a smooth, pliable dough.
    3. Plop the dough onto a sheet of plastic wrap and form it into a disk about 1 inch thick, and refrigerate for at least an hour (or freeze for 20 – 30 if you are impatient).
    4. Preheat oven to 350˚ and line 2 baking sheets with parchment paper.
    5. Scoop about 1/2 cup of dough in the potato ricer and squeeze like there’s no tomorrow (it will require strength but you have it inside of you- all for the love of a cute cookie).  Squeeze out about an inch or so of dough, and use a paring knife to scrape the nest pieces from the ricer.  Carefully mound clumps of dough into nest shapes (I prefer to keep the edges rustic instead of well-formed) and place an indentation in the center (for the eggs to sit in after baked).  Chill the baking sheet of nests for at least 15 minutes.
    6. Bake about 10 minutes, until cookies are golden brown just around the edges but the tops are still the same color, about 10-13 minutes. Transfer to a rack to cool before placing eggs in nests.
    7. Make the icing to secure the eggs by stirring confectioners’ sugar and milk together.  Dab a small amount on the bottom of each egg (like glue) and adhere to the nests.

    Tips:

    • Chill out.  Let the nests get firm before baking- promise that you won’t skip this step.  (Unless you want nests that spread out when they bake.)
    • Any alternative to the potato ricer?  No, I don’t think so.  It’s hard work (I asked The Husband for help, and even he complained), but you’ll do this what- once a year?  (I wonder if you could grate the dough if it’s really chilled & hard… if you try this, let me know.)
    • Molasses isn’t for everyone, so if you’d like, sub in more cream instead.  (You don’t taste it in a big way for these cookies, by the way- just a subtle note.)
    • Had enough of the nests?  Yes, I only made a dozen or so, too.  I used the rest of the batter and put in a tart pan, and baked for 20 minutes… then sliced.  Way faster.  Not festive, but still.
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    April 11th, 2012 | More Sweets Please | No Comments | Tags: ,

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