Cute thumbprint cookies that look like a birds nest! The cookies are tender, soft, and melt in your mouth. Fill with creamy frosting, candy eggs, jelly beans, or whatever you like for a fun Easter treat!
Ingredients
- butter: 1 cup (softened)
- white sugar: 0.5 cup
- eggs, separated: 2 piece
- all-purpose flour: 2 cups
- pecans: 2 cups (finely chopped)
- warm water: 0.25 cup
- shortening: 0.75 cup
- vanilla extract: 1 tsp
- butter: 0.25 cup (softened)
- confectioners' sugar: 4 cups
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
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Beat 1 cup softened butter and ½ cup sugar together in a large bowl with an electric mixer until smooth. Add egg yolks, and beat well. Add flour and mix until combined.
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Roll dough into walnut-size balls; roll balls in egg white, and then in the chopped nuts. Place cookies 2 inches apart onto prepared cookie sheets; press center of cookie with thumb.
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Bake cookies in the preheated oven for 8 minutes; press center of cookie again and continue to bake until lightly browned, 4 to 6 minutes. Cool cookies on racks.
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To make the frosting: Blend water, shortening, vanilla, and 1/4 cup softened butter together; slowly add confectioners' sugar and mix until smooth and creamy. More water may be needed to make desired consistency.
