Bird's Nest Lemon Cookies |
Bird's Nest Lemon Cookies |
Some of the Bird's Nest Lemon Cookies |
Lemon Sugar Cookies
Ingredients
2 cups (4 sticks) Unsalted Butter, softened and each stick cut into 8 cubes
2 Large Eggs
1 1/2 cups Vanilla Sugar
5 cups All Purpose Flour (I use King Arthur)
Bird's Nest Lemon Cookies |
Zest of 2 Lemons
3 tablespoons Freshly Squeezed Lemon Juice
1 tablespoon Pure Lemon Extract
1 teaspoon Coarse Salt
Bird's Nest Lemon Cookies |
Directions
Cut each stick of butter into 8 pieces.
Sift flour and salt in large bowl and combine with whisk or spatula; set aside.
Cream the butter and sugar together in a bowl of an electric mixer with paddle attachment on low to medium speed. Mix until incorporated, about 1 minute.
Scrape sides of bowl with spatula and mix again for 5-10 seconds more.
Add eggs one at a time. Scrape down bowl with spatula and mix again for another 5 seconds.
Pretty Bird's Nest Lemon Cookies |
Slowly add flour mixture and mix on low speed for 1-2 minutes.
When dough clumps around paddle attachment it is ready.
Form dough into a ball, cover with plastic wrap, and cool in fridge for 1-2 hours or overnight.
Heat oven to 350 degrees.
Bird's Nest Lemon Cookie close-up |
Repeat until you use it all. I saved half of the dough for another recipe I baked the same evening.
Place circular shapes on parchment lined baking sheets and space apart 2 inches. Put in the freezer for 15 minutes before baking. They hold their shape when you do this.
Bake cookies for 8-12 minutes, or until edges are slightly browned. My cookies baked in 11 minutes.
Another close-up of Bird's Nest Lemon Cookies |
Let cookies cool in baking sheet for 5 minutes and then transfer to wire racks to cool completely, about 1 hour.
Let cookie sheets cool completely before you bake again. I put the cookie sheet in the freezer for 5 minutes.
Repeat until you have baked all the cookies.
Vanilla Buttercream
Ingredients
1 cup (2 sticks) Unsalted Butter, softened and each stick cut into 8 cubes
2 cups Confectioners'/Powdered Sugar
2 teaspoons Pure Vanilla Extract
Cadbury Mini Eggs |
Directions
Beat butter on medium speed for 3-4 minutes until light and fluffy.
Turn mixer speed to low and slowly add powdered sugar until incorporated.
Add vanilla extract and combine until incorporated.
Add frosting in a disposable pastry bag and set aside.
Toasted Coconut
Ingredients
I bag Shredded Coconut (I buy Unsweetened)
Cookies, Cadbury Mini Eggs, Toasted Coconut, and Vanilla Buttercream |
Directions
Heat oven to 350 degrees.
Spread coconut on baking sheet.
The coconut will toast quickly in about 3-5 minutes. Oven temps vary so start checking the coconut at the three minute mark.
Cool completely before assembling the cookies.
Assembling the Bird's Nest Cookies:
Ingredients
1 bag Mini Chocolate Cadbury Eggs
Assembling the cookies |
Directions
Take pastry bag with the vanilla buttercream and for each cookie add the frosting in a circular motion leaving about 1 inch of space around the cookie.
Once you press the mini eggs on the buttercream it will spread out to the edge.
Repeat until you have frosted all the cookies.
For each cookie, sprinkle toasted coconut over the top of the vanilla buttercream and press down so it sticks.
Gently shake off excess coconut, and using different colors press 3 Cadbury Mini Eggs.
Repeat until you are done.
Cover the cookies with plastic wrap and let them set for 2-3 hours in the fridge or overnight.
I used Bob's Red Mill Shredded Coconut, Unsweetened |
https://preppykitchen.com/easter-cookies/
For the Lemon Citrus cookie recipe please visit, Sweetopia:
http://sweetopia.net/2012/07/when-life-gives-you-lemons-lemon-cookie-recipe-tutorial/
For the Vanilla Buttercream recipe, see my Victoria Sponge Cake recipe:
https://twofrys.blogspot.com/2016/01/victoria-sponge-cake.html
Enjoy!
-Sophia/Two Frys
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