Bird’s Nest Thumbprint Cookies
- 1 cup salted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup white chocolate, melted according to package directions
- ½ cup sweetened flaked coconut, toasted
- Garnish: small pastel jelly beans, such as Tropical Jelly Bellies
In a medium bowl combine butter, sugar and vanilla extract. Beat at medium speed with a mixer until light and creamy. Add flour, beating to blend. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Using a levered 1 tablespoon scoop, portion dough 2 inches apart onto prepared baking sheets. Using a finger or the back of a rounded measuring spoon, press an indentation into center of each dough portion. Bake until edges of cookies are light golden brown, 14 to 18 minutes. If necessary, press centers down again. Transfer cookies to wire cooling racks, and let cool completely. Divide melted white chocolate among indentations in cookies. Sprinkle evenly with toasted coconut. Garnish cookies with jelly beans to resemble eggs in a bird’s nest, if desired. Store cookies in an airtight container at room temperature until serving time, up to 3 days.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.