Easter Egg Cookie Nests


  • 1-1/2 Makes at leastdozen
  • 12 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 5 large eggs
  • ¾ cup milk
  • 1 Zest and juicelarge orange
  • 1 tablespoon vanilla extract
  • 5 ½ to 6 cups unbleached all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • Decoration
  • Whole in shell dyed hard boiled eggs.
  • 2 cups Confectioners Sugar
  • 1 tablespoon vanilla extract
  • Milk
  • Colored sprinkles


  1. In a large bowl or stand mixer, add butter and sugar and beat until the mixture is light colored and well blended. Add the eggs one at a time and blend well. Add the milk, zest and juice.
  2. In a separate bowl combine 5 cups of the flour, baking powder and salt. On medium speed or by hand, add the flour gradually and blend well. Mixture should be tacky; only add additional flour if the dough is not starting to come away from the sides of the bowl.
  3. Scrape the dough into a large bowl. Cover and refrigerate overnight.
  4. When ready to use, flour a work surface and turn the dough out and knead it into a ball of dough that is not sticky.
  5. Divide the dough into 16 equal size pieces and roll each piece into a long rope about 10 inches long and the thickness of your middle finger. Cross the two ends over each other, leaving a hole in the center. Place an egg in the hole.
  6. Transfer the nests to parchment lined baking sheets and bake the nests in preheated 350F oven for 20-25 minutes or until they are golden brown.
  7. Transfer to a cooling rack.
  8. Make the icing.
  9. In a bowl, combine 2 cups Confectioners sugar with the vanilla extract and just enough milk to make a glaze.
  10. Frost the nests and add colored sprinkles; let the nest dry completely.
  11. Note: these can also be shaped as round braids, using two pieces of the dough and making a braid. Add egg to the center or leave without egg.
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Angela Cardinale

We dye raw eggs, they become hard-cooked as they bake in the oven.

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