Bird's Nest Cookies

[Guest guest]

Here is the first of some sweets from MarthaStewart.com that I formatted today.

 

Marie

 

 

* Exported from MasterCook *

 

Bird's Nest Cookies (Martha Stewart)

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup unsalted butter -- 2 sticks, room temperature

1/2 Cup plus 2 tablespoons sugar

1 3/4 cups all-purpose flour -- plus more for rolling out dough

1/4 teaspoon salt

1/2 cup Dutch-process cocoa powder -- sifted

6 ounces semisweet chocolate -- chopped

1 cup heavy cream

1 teaspoon instant espresso powder

Gel-paste food coloring (optional)

2 cups sweetened shredded coconut

6 dozen candy-coated chocolate eggs

 

Heat oven to 350°; line two baking sheets with parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine

butter and sugar.

 

In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to

butter mixture; mix on low speed just until a stiff dough forms, about 2

minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill

until firm, about 30 minutes.

 

Place chocolate, heavy cream, and espresso powder in a medium heat-proof bowl.

Place the bowl over a pan of gently simmering water, stirring occasionally,

until chocolate has melted. Remove bowl from heat, and set the chocolate ganache

aside to cool, stirring occasionally.

 

On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness.

Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined

baking sheets. Chill cookies until firm, about 20 minutes.

 

Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool

completely.

 

For colored coconut, combine a few drops of food coloring with 3 tablespoons

water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an

ungreased baking sheet; bake just until dry, about 12 minutes, being careful not

to brown. Let coconut cool; transfer to a small bowl.

 

When the ganache has cooled to room temperature, whisk until it becomes stiff

enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round

tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down,

into plain or colored coconut. Fill " nests " with candy-coated chocolate eggs, 2

or 3 eggs per nest. Store cookies in an airtight container, refrigerated, up to

3 days.

 

Source:

" MarthaStewart.com "

 

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Per Serving (excluding unknown items): 4174 Calories; 333g Fat (68.6% calories

from fat); 45g Protein; 298g Carbohydrate; 14g Dietary Fiber; 823mg Cholesterol;

698mg Sodium. Exchanges: 12 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 66

Fat; 7 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0