Well, when you’re gluten-free it’s hard to harken back to ye olde time cookie recipe handed down from generation to generation and still have it taste as wonderful as it did when you were ten. Or is it?
I took my Great-Cousin Catherine’s Bird Nest Cookie Recipe and tweaked it until it’s not only Gluten-Free but just as moist and delicious as she made them. (No offense meant, G-CC!) 🙂
Best of all, any little ones who want to help in the kitchen will have fun rolling the fondant for the eggs!
Robin’s Nest Cookies, Gluten-Free Style (and so Yummy!)
Preheat Oven 350 degrees.
Using mini food processor, finely chop walnuts and place them into a small bowl. Set aside.
In medium bowl, sift both flours together. Set aside.
In large bowl, cream butter with sugar and brown sugar until fluffy then beat in egg yolks and vanilla. Once well blended, sift in flour ½ at a time, blending until dough is stiff. Set aside.
Using mixer beat egg whites until foamy.
Pinch dough into pieces about the size of a half-dollar. Roll into balls. Dip balls into egg whites, then roll in bowl of nuts. Using your thumb, press hole into center of ball to form the nest. Place cookie on cookie sheet. For best baking results, use a dark pan with a layer of tin foil on it.
Bake for 10-12 minutes. Let cool before removing from pan.
Blend butter and corn syrup in large bowl. Stir in food coloring and almond extract. Mix in confectioner’s sugar. Will be sticky but it works best if rolled between the palms. Once thoroughly mixed, pinch a dime to quarter-sized pieces, roll into egg shapes. Place 2-3 eggs on each cooled nest.
Store cookies in air-tight container for up to a week.