My mom made birds nest cookies every year at Christmas and they were treasured because they were a small batch cookie and once they were gone, they were gone. Over the years, the nuts my mom used for the nests changed. Traditionally, she always used chopped walnuts as those were readily available in grocery stores. Once my parents started spending their winters in Arizona, with pecan trees all around them, mom switched over to pecans, as she often made her Christmas cookies in Arizona and then brought them home in tins for the holidays.
This family recipe comes from my mom's mom and is one that my sisters and I are all making this year.
Birds' Nest Cookies
1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1 cup AP flour
pinch of salt
chopped nuts or coconut
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
Cream butter and sugar. Add beaten egg yolk. Mix in flour and salt. Roll into small balls (about half a tablespoon) and dip in beaten egg white and then in chopped nuts.
Place on baking sheets and bake for 8 minutes. Remove from oven and press "thumb" (or end of wooden spoon) in the centre of each cookie and bake for 10 more minutes.
Fill with jelly, jam or marmalade and cool.
This year I used Richmond raspberry jelly and my blackberry jelly, made in September, inspired by my mom.
And that's it for this year's holiday treat week...I am ready with recipes for the next round of baking and treat-making closer to Christmas.
Merry Christmas and wishing you happy holidays with family and friends.