Last week we told you about judging our Cookie Recipe Contest, and we are proud to present the winner and runners up! Yesterday we announced the 3rd runner up and the recipe.
The 2nd runner up is … drum roll … Truffled Bird Nest Cookies by Renee R. West from Boise, Idaho.
"I took 5 of my favorite things, shortbread, pecans, truffles, German chocolate topping and white chocolate and created this cookie." ~ Renee R. West
Truffled Bird Nest Cookies
Makes 16 cookies
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
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.
Stay tuned tomorrow for the 1st runner up and recipe.
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