I’m writing this post while Little Boy #3 is taking a rare nap, and the other two are doing some silent reading time. I try not to spend too much time writing for this blog when they are awake because whenever I try to multitask (be a mom and blogger) one role always suffers. Like when I first started sharing recipes here, and wrote out the recipe for Emilee’s Chocolate Chip Cookies with all three boys swirling around me, and left out both the eggs and one whole cup of the flour. Not a great way to show the world you know your way around the kitchen, right? Thanks for sticking with me anyway!
So I’ll steal this peaceful moment to pop in and tell you about these sweet little Sugar Cookie Easter Egg Nests, especially because Easter is only a couple weeks away! I’m working on some other promising recipe ideas to add to your traditional Easter menu, but why not start with dessert first?
These little nests are made from my favorite almond flavored sugar cookie dough which you bake in a muffin baking tin. Before baking, you sprinkle on a little bit of shredded coconut, and it gets nice and toasty while the cookie dough bakes. When they come out of the oven and are still warm and soft, you can use your teaspoon sized measuring spoon to help make a little indentation in the middle for the eggs to rest in.
Once they are completely cooled, you can fill them with your favorite kind of egg shaped candy. I used Mini Cadbury Chocolate Eggs. I love these little eggs. The chocolate is the creamiest. And I’m a creamy milk chocolate kind of girl. None of that healthy dark chocolate for me, thanks! I probably just lost a few of you there, didn’t I?
And yes, you do need to sort the eggs by color when placing them in their respective nests. Have you ever seen a momma bird lay different colored eggs in one nest? Let’s keep it real, okay?
Not only are these a really sweet little dessert, but they make adorable edible place cards for your Easter table setting. Especially for a kid’s table. Just print of the names of all your guests, cut them out, and tape them to a toothpick. Simple but sweet!
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 1 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups sweetened shredded coconut
- 72 egg shaped candies (I used 2 bags of mini Cadbury chocolate eggs)
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking soda, baking powder, and salt and mix them together and set aside.
- In the bowl of an electric mixer, cream together butter, sugar and oil on medium speed. Add the egg, vanilla extract, and almond extract.
- Gradually add the flour mixture to the wet ingredients, and mix on low speed until a dough is formed.
- Divide the dough into 24 standard sized greased muffin tin cups. Press the dough evenly into the bottom of each muffin tin well, and top with 1 tablespoon of coconut. Spread the coconut to the edges. It will shrink a bit as it bakes.
- Bake the cookie nests for 11-13 minutes. The coconut should be starting to brown.
- Allow the cookie nests to cool almost completely (about 10 minutes) before removing to a cooling rack. I think it helps to give the cookie nests a little "twist" to loosen them before removing.
- When they are completely cooled, place three egg candies in each one.