Easter Nest Cookies

This is a quick, easy, and festive Easter delight! 🙂 Enjoy!

I thought today, instead of a quote I would share a song with you that has encouraged me many times, by Sara Groves. I hope you enjoy it and that your Spirits are lifted and encouraged!

“Add to Beauty” song: http://www.youtube.com/watch?v=yMzsTgaDrQo

 

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Easter Nest Cookies

Make sugar cut out cookies and let cool. Frost cookies. Add coconut to a 1-quart resealable plastic bags. Add 2-3 drops of food coloring in each bag, shaking each bag to blend color. I may be necessary to add 1-2 tsp. water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about a couple tsp. of coconut onto each cookie. Top with three chocolate eggs.

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Candy-Stripe Cookie Sticks

Welcome~

A bend in the road is not the end of the road… unless you fail to make the turn.  ~Author Unknown

If you can find a path with no obstacles, it probably doesn’t lead anywhere.  ~Frank A. Clark

This is a festive, Christmas treat, enjoy!

Candy-Stripe Cookie Sticks

  • 8 egg whites
  • 2 cups sugar
  • 2 cup flour
  • 1 1/4 sticks, unsalted butter
  • 1/4 cups plus 2 TBSP. heavy cream
  • 1 tsp. pure vanilla extract
  • Red food coloring

Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. Transfer 1 cup batter to a bowl (set remaining batter aside). Stir in red coloring until desired color is reached. transfer tinted batter to a pasty bag fitted with a small plain round tip. Secure end of pastry bag with rubber band. Set aside. Spoon a heaping tablespoon of plain batter on a greased 9″ X13″ pan (there will be enough room on the pan for two small rectangle shape cookies spread with a small spatula. Pipe evenly spaced diagonal tinted stripes onto each rectangle. Bake until pale golden  about 4 minutes (don’t overcook!) Immediately loosen edges with a spatula, and flip cookie over after it comes out of the oven, roll cookie into a thin cylinder, Place seam side down on a clean work surface; let cool and set aside. Quickly repeat with second cookie. Repeat process, tinting and baking two cookies on a pan at a time.

*Tip- I found that before rolling each cookie dip your fingers in cold water, that way the heat of the cookie won’t be as hot to the touch.
*Recipe from Martha Stewart’s Cookie Cookbook