Easter Cookies
The cutest bird's nest Easter cookies made with a simple cookie topped with vanilla buttercream, toasted coconut and chocolate flecked eggs.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 325F. Spread out coconut on a baking sheet. Bake for about 5 -10 min.
Increase oven temp to 375F. Sift flour, salt, cornstarch into a medium bowl. Give it a whisk. In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy. Scrape down the bowl before adding eggs. Add eggs. Mix until combined. Add dry ingredients to the wet. Mix on low with a paddle attachment until just combined. Drizzle in vanilla. Transfer dough to parchment paper. Roll into a disk. Chill for about 1 hour. Press to flatten and roll between 2 pieces of parchment paper. Roll dough to ½ inch. Use 2.5 inch circle cookie cutters. Place cookies onto a baking sheet with a silpat. Bake for 12 min. Let cool before decorating.
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Notes
Rolling the dough out between layers of plastic wrap makes moving it around, as well as storing it in the fridge or freezer, much easier.
When you toast the coconut make sure to remove it half-way through baking and toss it around as the edges will burn quickly.
Make sure to let the cookies cool for at least 5 minutes to set before moving to a cooling rack to cool completely
The cookies need to be cooled completely before frosting
For making buttercream your butter needs to be at room temperature and soften to avoid lumps
Make sure to add the confectioner's sugar gradually when making the buttercream to avoid making a mess
You can store the cookies in a cool dry place for up to 5 days or can be frozen
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Reviews from the Original Source
Greetings from Argentina.
I love the idea! Can I store them for maybe a week or so?
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