Gluten-Free Girl’s Robin’s Nests Cookies

In the spirit of sharing festive cookie recipes, I couldn’t resist bringing out an old family recipe. It’s a cookie recipe I’ve shared here before, but one so yummy, it’s worth sharing again! 🙂

The cookies are called Robin’s Nests. I’m not sure when or how we started baking these at Christmas, but we’ve been doing it for as long as I can remember. The only year I didn’t bake them, I was on pregnancy bed rest and my sister made them for me! 🙂

Now, one word of warning: Plan to be in the kitchen for several hours. This is the most labor-intensive recipe I’ve ever baked but it’s completely worth it because these cookies are incredibly delicious!

Without further delay, here’s the recipe!

ROBIN’S NESTS COOKIES

2 C Garbanzo Bean Flour
1/4 C All-Purpose Gluten-Free Flour
1 C Butter
1/2 C Brown Sugar
4 Eggs (separated)
2 tsp Vanilla
2 C chopped walnuts

Using a food processor or a hand chopper, finely chop the walnuts. Put in a medium bowl and set aside.

Preheat oven to 350 degrees Fahrenheit.

Sift flours together in a small bowl and set aside.

In a large bowl, cream butter with sugar until fluffy then beat in egg yolks and vanilla until well-blended. Sift half the flour into the bowl, mixing well. Sift rest of flour into the bowl, blending well. The dough will be stiff.

In a medium bowl, beat egg whites until thick and foamy.

1. Roll tsp amount of dough into a ball.
2. Roll the ball through the egg whites then through the walnuts.
3. Press a thumb into the middle of the ball, forming a nest.
4. Place on cookie sheet.

Repeat steps 1-4 until the cookie sheet is filled. (Cookies will spread during baking, place them 2-3 inches apart.) Bake cookies for 10-12 minutes. Or until lightly golden. Let cool on cookie sheet for 5 minutes, then move to cooling rack and let cool completely.

While cookies are cooling, make the Fondant.

FONDANT

2 tsp Butter (softened)
3 Tbsp Corn Syrup
1/2 tsp Almond Extract
3-7 drops of Blue Food Coloring
2 C Confectioner’s Sugar

Cream butter, food coloring, corn syrup and almond extract until well-blended.  Stir in confectioner’s sugar. Will be thick and sticky. Roll fondant 1/2 tsp at a time into balls, then shape into eggs. Place 2-3 eggs on each cooled cookie.

Gluten-Free Robin’s Nests Cookies
Recipe Type: Gluten-Free
Cuisine: Dessert
Author: Mary Behre | Chicklets in the Kitchen
Plan to be in the kitchen for several hours! Even though it takes some time, these cookies are so worth it!
Ingredients
  • COOKIES:
  • 2 C Garbanzo Bean Flour
  • 1/4 C All-Purpose Gluten-Free Flour
  • 1 C Butter
  • 1/2 C Brown Sugar
  • 4 Eggs (separated)
  • 2 tsp Vanilla
  • 2 C chopped walnuts
  • FONDANT:
  • 2 tsp Butter (softened)
  • 3 Tbsp Corn Syrup
  • 1/2 tsp Almond Extract
  • 3-7 drops of Blue Food Coloring
  • 2 C Confectioner’s Sugar
Instructions
  1. Using a food processor or a hand chopper, finely chop the walnuts. Put in a medium bowl and set aside.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Sift flours together in a small bowl and set aside.
  4. In a large bowl, cream butter with sugar until fluffy then beat in egg yolks and vanilla until well-blended. Sift half the flour into the bowl, mixing well. Sift rest of flour into the bowl, blending well. The dough will be stiff.
  5. In a medium bowl, beat egg whites until thick and foamy.
  6. Roll tsp amount of dough into a ball.
  7. Roll the ball through the egg whites then through the walnuts.
  8. Press a thumb into the middle of the ball, forming a nest.
  9. Place on cookie sheet.
  10. Repeat steps 1-4 until the cookie sheet is filled. (Cookies will spread during baking, place them 2-3 inches apart.) Bake cookies for 10-12 minutes. Or until lightly golden. Let cool on cookie sheet for 5 minutes, then move to cooling rack and let cool completely.
  11. While cookies are cooling, make the Fondant.
  12. Cream butter, food coloring, corn syrup and almond extract until well-blended. Stir in confectioner’s sugar. Will be thick and sticky. Roll fondant 1/2 tsp at a time into balls, then shape into eggs. Place 2-3 eggs on each cooled cookie.
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6 thoughts on “Gluten-Free Girl’s Robin’s Nests Cookies

    • You could and your eggs will probably look more realistic than mine! 🙂 While I can spin a good story, and make a decent nest, my eggs tend to be a bit more oval than egg-shaped.

  1. Pingback: Favorite Holiday Recipes | Mary Behre

  2. How cute!! I have to play with these this weekend…when the boys aren’t around, so if they turn out right, I get first dibs. 🙂 Thanks!! Were those fondant leaves in the pic, too?

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