Bird Nest Cookies
I received a message on facebook a few weeks back that read this:
Why haven’t you been baking and posting stuff on your blog??? I’m kinda missing all the good things you post on there.
Kind Regards: Your younger brother.
I kindly replied:
Maybe if you sent me something kitcheny to inspire me I could make something amazing 😉
Kind regards: Your older, wiser sister.
1 1/2 cups salted butter (if you use unsalted be sure to add about 1/2 tsp. salt)
3/4 cup sugar
1/4 tsp vanilla bean paste
1/4 tsp pomegranate extract (but you could easily use any flavoring you would like)
3 cups all-purpose flour, sifted
3 eggs, separated
Jam or Jelly
Preheat the oven to 350 degrees
Cream the butter and sugar together until light and fluffy.
Add the vanilla bean paste and extract and mix until well combined.
Separate the eggs and add the 3 egg yolks to the butter mixture, beating until combined.
Add the sifted flour and mix until the dough comes together.
Using a dough scoop (or a tablespoon) roll into balls roughly 1 1/4 inches (I yielded 3 dozen cookies)
roll the balls in the reserved egg white and then in the coconut and place on a parchment or silpat lined baking sheet.
Using the bottom of a glass, flatten the cookies slightly and bake for 10 minutes.
After 10 minutes, remove the partially baked cookies from the oven and make a small indent in the middle of the cookie (i used my teaspoon measure) and fill with a small spoonful of jam.
Return cookies to oven for 8 more minutes, until coconut is golden brown.
Let cool for 5 minutes on the baking sheet and then transfer to wire racks to cool completely.
Thanks again Ryan, wish you were here to taste them!