Monday, March 30, 2009


Easter is right around the corner and there are so many yummy recipes to celebrate the holiday that I thought this week would be a good time to share some of my favorites with everyone. These adorable cookies are easy to make but make such a beautiful presentation that you will want to admire them instead of eat them, but go ahead and try one, they are super yummy!

Included with delicious Easter recipes, I am going to throw in some fun Easter crafts and great kids party tips and ideas this week, so check back often so you can join in on the action! This week is sure to be jam packed with fun and food that you won't want to miss!



1 cup (2 sticks) unsalted butter at room temperature
1/2 cup plus 2 tablespoons sugar
1 3/4 cups all purpose flour, plus more for rolling out dough
1/4 teaspoon salt
1/2 cup Dutch-process cocoa powder, sifted
6 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1 teaspoon instant espresso powder
Gel-paste food coloring
2 cups sweetened shredded coconut
6 candy coated chocolate eggs


1) Heat oven to 350 degrees. Line 2 baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.

2) In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes.

3)Place chocolate, heavy cream, and espresso powder in a medium heatproof bowl. Place the bowl over a gently simmering pot of water, stirring occasionally, until chocolate is melted. Remove bowl from heat , and set the chocolate ganache aside to cool, stirring occasionally.

4)On a lightly floured surface, roll out chilled dough to a 1/4 inch thickness. Using a 2 1/4" round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes.

5)Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely.

6)For colored coconut, combine a few drops of food coloring with 3 tablespoons water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl.

7)When the ganache is cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to pastry bag fitted with a 3/8" round tip, and pipe around perimeter of cookies. Dip each cookie, ganache side down into coconut. Fill "nests" with candy-coated chocolate eggs, 2 or 3 eggs per nest. Store cookies in an airtight container, refrigerated for up to 3 days.



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