I am back in my childhood home for the holidays, and could not resist making my favourite childhood Christmas cookie on a lazy afternoon. There’s something so lovely about getting out all the supplies that haven’t changed much in 20+ years, including the 1970s Tupperware flour and sugar containers, and using the same old oven to make a comforting and familiar treat. Thanks to some baking skills that have improved over the years, I think these were the best batch ever.
They go by many names: Bird’s Nests, Thumbprint cookies, Polish tea cookies, and have many variations: rolled in coconut, pecan or walnut pieces, or plain, filled with chocolate, cherries or jam. The combos are numerous, but I think my mom’s way is the best; rolled in crushed pecans, and filled raspberry jam. The toastiness of the pecans, the buttery crumbly cookie, and the sweet-tart raspberry jam are delightful, and cannot be matched. I love this cookie so much I am ignoring my egg allergy for a day or two, because there would be no egg-free way to recreate this cookie perfection.
They are so simple, just a few ingredients that are probably already in the pantry, and they bake up crisp and begging for a jam centre. A wonderful way to kick off the holiday break.
Bird’s Nest Cookies with Raspberry Jam
Ingredients
1/2 cup salted butter, softened
1/4 cup packed brown sugar
1 large egg, separated
1 cup flour
1 small package crushed pecans
good quality raspberry jam
Directions
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Preheat the oven to 325F.
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Cream butter and sugar until smooth, then mix in egg yolk. Stir in flour until a crumbly dough forms.
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Using your hands, form one inch balls from the dough, you will get about 15 balls total.
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Give the left over egg white a quick whisk in a small bowl, and pour a small amount of crushed pecans in a separate bowl.
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Dip each ball first in the egg white and second in the crushed almonds, rolling around to coat.
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Place the rolled balls on a cookie sheet and press an indentation in each cookie using your index finger or a thimble.
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Bake for 10 minutes, remove from oven and re-press the indents. Bake another 15 minutes. Cookies should have toasty bottoms but still be slightly soft. They will firm up as they cool.
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Once cool, cookies can be frozen for later, or filled with jam for serving immediately.
Yum, we’re climbing out of illness here and I haven’t done any Holiday baking yet, I needed a new cookie to attempt, this will be it 🙂
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