CARROT CAKE NEST COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 30 cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, cinnamon, ginger, cloves and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined, then beat in the carrots and walnuts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Roll tablespoonfuls of dough into balls, then roll in the coconut. Arrange 1 inch apart on the prepared baking sheets. Make a deep indentation in the centers with the handle of a wooden spoon. Bake, switching the pans halfway through, until the cookies are set and the coconut is golden brown, 22 to 25 minutes. Let cool completely on the pans.
- Meanwhile, make the filling: Beat the cream cheese, butter and vanilla in a medium bowl with a whisk until light and fluffy. Mix in the confectioners' sugar until fluffy. Refrigerate until ready to use. Transfer the filling to a resealable plastic bag. Snip a corner and pipe the filling into the indentation of each cookie. Top with jelly beans.
BIRD'S NEST COOKIES
Provided by Food Network
Time 49m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.
- 2. Remove coconut from cookie sheet and set aside.
- 3. Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.
- 4. In medium bowl, combine flour and salt. Blend into creamed mixture.
- 5. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut.
- 6. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.
- 7. Remove cookies and cool completely. Fill indentations with M&M'S® Brand Speckled Milk Chocolate Eggs.
BUTTERSCOTCH BIRD NESTS
Part candy, part cookie, these candy nests are easy to make and the crunchy, salty pretzels are delicious with the sweet butterscotch coating. Kids can help by breaking the pretzels, scooping the nests and arranging the eggs in them.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield about 30 nests
Number Of Ingredients 6
Steps:
- Heat a large, dry saute pan over medium heat. Add the almond slivers and toast, shaking the pan every minute, until they are fragrant and begin to darken in areas, 3 to 5 minutes.
- Line two baking sheets with parchment paper. Melt the almond bark in a microwave-safe bowl according to package instructions. Stir in the butterscotch chips. Microwave another 30 seconds, and then stir until smooth.
- Stir in the almonds, pretzels and coconut, coating evenly. Drop the mixture, 1 tablespoon at a time, onto the prepared baking sheets. Nestle in 1 or 2 of the mini eggs. If the mixture starts to cool and become too firm to work with, microwave for 30 seconds and stir gently. Let the nests cool at room temperature until solid.
BIRD'S NEST COOKIES
These thin chocolate cookies with ganache icing dipped into grated coconut make the perfect nests for two or three miniature chocolate eggs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.
- In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes.
- Place chocolate, heavy cream, and espresso powder in a medium heatproof bowl. Place the bowl over a pan of gently simmering water, stirring occasionally, until chocolate has melted. Remove bowl from heat, and set the chocolate ganache aside to cool, stirring occasionally.
- On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness. Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes.
- Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely.
- For colored coconut, combine a few drops of food coloring with 3 tablespoons water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl.
- When the ganache has cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down, into plain or colored coconut. Fill "nests" with candy-coated chocolate eggs, 2 or 3 eggs per nest.
NO BAKE BIRD'S NEST COOKIES
Make and share this No Bake Bird's Nest Cookies recipe from Food.com.
Provided by fille de soleil
Categories Drop Cookies
Time 11m
Yield 14 Cookies, 14 serving(s)
Number Of Ingredients 8
Steps:
- Combine butter, peanut butter, cocoa, milk, and vanilla in a saucepan over medium heat.
- When the mixture has reached a soft boil, stir in sugar.
- Stir the boiling mixture for 1 minute, to ensure sugar has dissolved.
- Remove from heat, and stir in Shredded Wheat. Eyeball the amount, and adjust until you reach the desired consistency. In order to form the nests, it will need to be shapeable.
- Spoon 1 tablespoon of the batter on a sheet pan lined with wax paper, shape the nests, making a hole in the center for the "eggs". Gently press the 2-3 jellybeans in the nest.
- Refrigerate the cookies for at least 2 hours before serving. After this time they can be left in the fridge, or stored at room temperature in airtight containers.
Nutrition Facts : Calories 152.1, Fat 5.9, SaturatedFat 2.7, Cholesterol 9.3, Sodium 49.6, Carbohydrate 24.4, Fiber 1.1, Sugar 18.2, Protein 2
BIRDS NEST COOKIES
Make and share this Birds Nest Cookies recipe from Food.com.
Provided by LizP5885
Categories Dessert
Time 30m
Yield 65 cookies
Number Of Ingredients 7
Steps:
- Cream butter and brown sugar.
- Add egg yolks and vanilla.
- Sift flour and salt and stir until combined.
- Roll teaspoonful of dough into balls.
- Dip in slightly beaten egg white and roll in finely chopped nuts or flaked coconut.
- Place on ungreased baking sheet and press thumb into center of each. You can also you the handle of a wooden spoon.
- Bakeat 350 deg. F. for 5 minutes, Indent again. Bake 8-10 minutes more.
- Cool then fill with candied cherries or assorted jams or jellies.
Nutrition Facts : Calories 71.7, Fat 4.5, SaturatedFat 2.8, Cholesterol 21, Sodium 61.4, Carbohydrate 6.9, Fiber 0.2, Sugar 2.5, Protein 0.9
EASY EASTER NESTS
These easy chocolate nests are the perfect Easter treat. They're simple enough for kids to get involved and they need just three ingredients
Provided by Good Food team
Categories Treat
Time 33m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Melt the chocolate in a small bowl placed over a pan of barely simmering water. Pour the chocolate over the shredded wheat and stir well to combine.
- Spoon the chocolate wheat into 12 cupcake cases and press the back of a teaspoon in the centre to create a nest shape. Place 3 mini chocolate eggs on top of each nest. Chill the nests in the fridge for 2 hrs until set.
Nutrition Facts : Calories 139 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein
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