Thursday, October 20, 2011

Robin's nests cookies for the holidays!


October is almost over and here come the holidays! I always feel so much happier during this time of year (don't you) because everyone gets more days off at work, we can bake and make holiday dishes, and listen to holiday music on the radio over and over!  Halloween, Thanksgiving, and Christmas all in one season! This year, I should have 1 week (end of December) off from work and I don't care if my family live in a small studio apartment, I'm going to have a tiny Christmas tree, bake some holiday cookies and recipes, and invite friends over and watch Christmas movies! I always wanted to join a Christmas carol group and go door to door singing Christmas songs (even though I'm a horrible singer)... I've never been into baking too much (our family never use our ovens, we use them to store pots and pans)...but look at what I found! Robin's nests cookies and they look so delicious! Yummy...
 


By: Dawn Hunt
"Tasty cookies made with walnuts and fondant. The title suggests what cookies will look like when finished, little nests with eggs in them...cute! Got the recipe from my aunt, don't know where it originated before that!"
 (If you make them, please send me some =)

Ingredients

  • 1 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 eggs, separated
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups walnuts, finely chopped
  • 2 tablespoons butter, softened
  • 3 tablespoons light corn syrup
  • 2 drops blue food coloring
  • 1 drop green food coloring
  • 1 teaspoon almond extract
  • 2 cups confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
  3. In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
  4. Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
  5. Bake in preheated oven for 12 minutes.
  6. Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.

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