Easter Nests

The Easter Bunny has been rather busy the last few weeks. Dusting off the plastic eggs, hunting down the best tasting jelly beans (taste testing a few along the way), searching for the right things to go into everyone’s baskets, and sending happy mail* with an Easter flair. The other day Ms. Bunny came across the most adorable chocolate nests filled with candy eggs. "chocolate nests"

Those chocolate nests made her think of Grammy Thompson’s Scandinavian Cookies. The cookies are shaped like little nests which you fill with jam instead of eggs, but they’re equally cute and rank very high on the adorable scale. I guess you’re getting a pretty good idea of how my brian functions seeing how I jumped from chocolate nests to sugar-coated cookies which somewhat resemble nests.

"Scandinavian Cookies"

Grammy T. usually brought us these cookies every year at Christmas time** and the tin she brought them in was full! My Mom was sweet enough to give me the tin after Grammy passed away, along with a hand-written recipe card for these particular cookies. I think of Grammy every time I make a batch and put them into her tin. With a week to go until Easter there’s a batch of these adorable cookie nests coated in pastel colored nonpareils waiting for Ms. Bunny to drop a dollop of jam in each.

"Grammy T's scandanavian cookie box"

There should be several other treats Ms. Bunny will be making for Easter this upcoming week including a ginormous batch of Peeps & Kisses as well as some fun Easter shaped sugar cookies, so stay tuned.

Scandinavian Cookies

1/2 cup butter

1/2 cup vegetable shortening

1/2 cup firmly packed brown sugar

2 egg yolks (save the whites and freeze for later use)

2 cups sifted flour

colored sugars, non-pareils (or sugarettes as my Mom called them), and/or finely chopped nuts

seedless jam or jellies for filling

Preheat the oven to 300ºF. Cream the butter, shortening, and brown sugar until smooth and no streaks of butter remain. Add the egg yolks one at a time, beating until the batter has lightened. Blend in the flour (if you don’t sift the flour before measuring these cookies will be too dry and crumbly). Roll the dough into small balls, then roll the balls into the sugar or non-pareils, or nuts and place on a cookie sheet that has been lined with parchment paper. Make a depression with one of your fingers in the top of each cookie and bake 5 minutes. Quickly press down the centers again and bake an additional 10 minutes. Cool. Do not fill with jam or jelly until you are ready to serve the cookies as it will make the cookies soggy. If you are giving these as gifts I suggest you find a teeny tiny jar to put in the cookie box or you can use one of those plastic containers for dressing you get at a salad bar. Barring either of those suggestions slip in a note suggesting they spoon in the jam of their choice.

Makes about 47-60 cookies depending on how small you roll the balls of dough.

"Cream all the butter/shortening and sugar until there are no streaks"

"rolling cookie dough in nonpareils"

"scandinavian cookies ready to bake"

Here is one of the HappyMail eggs I sent out. Turns out if you’re willing to put first class postage on something weighing 13 ounces or less you can pop it in your mailbox or one of the big blue mailboxes found all over the U. S. Pretty cool. So far I’ve mailed Easter eggs, flip flops (one at a time), plastic water bottles, and plastic sushi boxes (not filled with sushi of course).

"Happy Mail getting ready to send "

**For Christmas I roll these cookies in red and green nonpareils or colored sugars.

2 Comments

Filed under 50 Recipes

2 responses to “Easter Nests

  1. The Good Brother

    My tummy is rumbling. Yum. I wonder how many of those Scandanavian delights I ate growing up?!? It was certainly easier to push little sister out of the way to the cookie jar than pushing you, big sister, out of the way! Bake some right now and FedEx them immediately. Please…

  2. Pingback: Twelve Days of Christmas Cookies | 50years50recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s