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Easter Egg Cookie Nests


Makes at least 1-1/2 dozen

12 tablespoons butter, softened

1-1/2 cups sugar

5 large eggs

¾ cup milk

Zest and juice 1 large orange

1 tablespoon vanilla extract

5 ½ to 6 cups unbleached all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon salt


Whole in shell dyed hard boiled eggs.

2 cups Confectioners Sugar

1 tablespoon vanilla extract


Colored sprinkles


 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.

 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.

 Scrape the dough into a large bowl. Cover and refrigerate overnight.

 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.

 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.

 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.

 Transfer to a cooling rack.

 Make the icing.

 In a bowl, combine 2 cups Confectioners sugar with the vanilla extract and just enough milk to make a glaze.

 Frost the nests and add colored sprinkles; let the nest dry completely.

 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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