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Truffled Bird Nest Cookies*




Source of Recipe


Renee R.


List of Ingredients




½ cup butter
¼ cup brown sugar
1 cup flour
2 cups pecans, chopped
2 egg whites, lightly beaten
8 chocolate truffles cut in half (I buy mine at Costco)
1¼ cup pecans, chopped and toasted
1 cup sugar
1 cup evaporated milk or cream
3 large egg yolks
½ cup butter, cut into pieces
1/8 tsp. salt
1 ½ cup sweetened flaked coconut
½ tsp. vanilla extract

Recipe



Preheat oven to 350 degrees. Cream butter and brown sugar in a food processor if you’ve got one, otherwise a mixer works just great. Add flour. Cut the dough into 16 equal pieces. Roll each into a ball and then dip in the beaten egg white. Then roll in crushed walnuts. Press center with finger.



Bake in a 350-degree oven for 8 minutes. Take out of the oven and press center again. I like to use a measuring teaspoon for this hot project. Bake 10 minutes more. Take out of the oven and gently press a half of a truffle into the middle.

Return it to the warm oven for about 5 minutes to melt the truffle. With the back of a spoon smooth the truffle out to fill your “nest.” Cool and let truffles set back up while you make the pecan-coconut topping.

Toast 1 ¼ cup chopped pecans in a 350-degree oven for 8-10 minutes. Oven temps vary, so keep an eye on those nuts! Combine sugar, milk or cream, egg yolks, butter, and salt over medium heat in a saucepan. Cook, stirring until it comes to a boil. Remove from heat and add coconut and vanilla; let it cool. It will thicken as it cools. Spoon topping over the truffle, rounding out your nest.

Drizzle with white melted chocolate.

YIELD: 16 Cookies