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Easter Egg Nest Cookies
Cookie Ingredients
  • 3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup soft unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • Cookie Cutter: Circle
Icing Ingredients
  • 2 egg whites
  • 1 cup powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • tooth picks
Grass Ingredients
  • 1 1/2 cup shredded sweetened coconut
  • 5 drops of green food colouring
  • 1 large ziplock bag
  • 1 bag of chocolate mini eggs
Cookie Directions
  1. Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl.
  2. Add eggs and continue to mix.
  3. Add the vanilla and continue mixing.
  4. Sift the four, baking soda, and salt together.
  5. Add the dry mixture to the wet mixture.
  6. Continue mixing to make sure all ingredients are thoroughly blended.
  7. Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  8. Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  9. Preheat oven to 325 degrees.
  10. Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  11. Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
  12. the batter. (if needed).
  13. Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  14. Line the cookie sheet with parchment paper.
  15. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  16. Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  17. Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
  18. (About 10 minutes).
Icing Directions
  1. combine all ingredients except the colours into a standing mixing bowl.
  2. mix on medium speed onto stiff peaks form.
  3. Scoop icing into a bowl or onto a plate that has a dip and rim to it so that the icing doesn’t spill out.
Grass Directions
  1. combine the coconut and food colouring in the ziplock bag and shake until coconut is dyed green
  2. add more food colouring to get the colour you want
  3. pour out the dyed coconut onto a plate
Decorating directions
  1. Take cooled cookie and dip the top part face down in the icing
  2. Pull the cookie up so that access icing can drip off and then dip the cookie into the coconut
  3. tilt the cookie back over and place the cookie, bottom down, onto a cookie sheet
  4. take a tooth pick and dip it into the icing and then scrap off the icing onto the cookie and then place the chocolate eggs onto the icing dot
  5. repeat process with all cookies until all done
  6. Let sit for 30 minutes before enjoying!
Recipe Notes

Make 2 1/2 douzen