Star Ingredients: Coconut powder, Cherries, Chocolate
Question: How many eggs did you collect in your last egg hunt when you were a kid? My answer would be zero. Because I didn’t celebrate Easter while growing up but that is not stopping me from having fun now.
I wanted to add fun by decorating the cookies with chocolate eggs and let the kids pick what eggs they want to collect. What was really fun was cooking these cute looking nests before decorating them with the eggs.
These cookies are one of a kind sugar cookies. They are mixed with bits of Marashino cherries for some much needed tartness, add them along with lemon juice and then baked in muffin pan.
You didn’t read it wrong, I said muffin pan instead of cookie sheets. Some technique.
First time I made these, I made the grand mistake of baking them on top of mini muffin pan and bake them….let’s just say ‘before pic’ was yummier than ‘after pic’. They were burnt, broken, soggy and overall FAILED attempt.
The second time I tried with regular muffin pan but baked only 2 of them to experiment. Smart huh…not really, I rolled the dough thin. Same result – burnt BUT the shape was intact.
Third time as they say is a charm. The before and after were picture perfect and licking perfect. The trick was to roll them a bit thick and use regular muffin pan. Nailed it.
All sugar cookies are frosted!! Atleast most of them if you want to add design or make it more special. So, I added frosting but instead of sugar sprinkles, I went with roasted coconut flour. I have to drop in the healthy stuff somewhere. Right?
Make the extra special Easter cookies to wow your guests and family. They can be made well ahead like 4 days and keeps good for a week. All you need to do is Celebrate Easter with Family and enjoy these at the same time. Adult & kids pleaser. I promise.
Easter Egg cookies
Nest cookies with Chocolate Easter eggs
- All Purpose Flour – 1.5 cups
- Butter – 1/2 cup or 1 stick – softened
- Sugar – 1/4 cup + 2 tbsp.
- Beaten Egg yolk – 1
- Lemon juice – 1 tsp
- Cherries in syrup – 2 tbsp.
- Star cookie cutter
- Confectioners Sugar – 1/2 cup
- Dry roasted Coconut flakes – 2 tbsp.
- Chocolate Easter eggs – 4 oz
- Wash the cherries under water and pat them dry very well. Cut them into tiny pieces and keep them ready.
- Cream the butter and sugar in a bowl until light and fluffy. Add beaten egg yolk, lemon juice. Once combined, add flour, salt and cut cherry pieces and mix well.
- The dough ball will be soft to the touch. Refrigerate it for 30 mins.
- Preheat the oven to 350 degrees F. Oil or butter the muffin pan well inside the cups.
- Take the dough from the fridge, divide it in half. Start rolling the first half between 2 parchment papers. Make sure the dough is rolled thick.
- Take the cookies cutter and make star shapes. Carefully lift them and place them inside the greased muffin pans.
- Bake for 12 mins. Keep checking the cookies from 10 min mark. Once the edges are light brown in color, they are done.
- Take them out of the oven and let them cool for 10-15 mins in the muffin pan. Use a toothpick to gently move them out of the shells.
- Carefully transfer them onto cooling rack and let them cool completely.
- Prepare the frosting with 1/2 cup powdered sugar and 1-2 tbsp. water.
- Keep the roasted coconut flour, frosting and chocolate eggs right next to the cookies and start decorating. Note: You might want to keep a parchment or wax paper under the cooling rack to catch any drips or crumbs.
- Start with frosting, add 2-3 chocolate eggs and then sprinkle coconut flour on the top of eggs and frosting. ENJOY !!!
- The coconut flour can be replaced with crystal sugar or decorative sugar sprinkles.
Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.