These adorable bird’s nest cookies are delectable on their own, but topped with maple icing and chocolate eggs? Even better!
- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 16 servings
Ingredients
Method
Preheat oven to 400°F. Line two baking sheets with parchment paper; set aside.
In bowl, stir together oats, flour, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In separate bowl, using electric mixer on low speed, beat butter until light and creamy. Beat in brown sugar and maple flakes. Increase speed to medium; beat until smooth. Beat in eggs, almond butter and vanilla until smooth. Beat in oat mixture in three additions, beating until smooth. Using spatula, fold in walnuts (do not overmix).
Form sixteen 1/4-cup balls. Place eight balls on each prepared baking sheet, flattening slightly. Bake on middle and upper racks of oven, switching and rotating sheets halfway through baking time, until edges and tops of cookies begin to brown, 14 to 16 minutes. Let cool completely, at least 30 minutes.
Using spoon, top cookies with Maple Icing. Sprinkle with maple flakes and chopped chocolate eggs. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or frozen for up to 3 months.)
Maple Icing
In bowl, whisk together 2 cups icing sugar, 1/4 cup maple syrup and 2 tbsp each softened butter and 35% whipping cream until smooth. (Add a little more cream, if necessary, to reach desired consistency.) Makes about 1 cup.
Nutritional facts Per serving: about
- Calories 310
- Total fat 14
- Saturated fat 6
- Cholesterol 45
- Sodium 215
- Total carbohydrate 43
- Fibre 2
- Sugars 26
- Protein 4
- Iron 1.5
