ests.
To Make the Bird Nests: On 2 cookie sheets
Combine in bowl cereal and coconut.
Bring just to boil while stirring constantly the corn syrup, peanut butter, brown sugar and vanilla.
Remove from heat and stir in the cereal and coconut mixture.
Let cool and then shape into bird's nests.
Put jelly beans in the bird's nests for eggs.
Kids really love this.
oasted coconut.
Place coconut cookies 2 inches apart on lightly
oss or herbs. Place a nest inside and place birds in
Cream butter, sugar and salt.
Add vanilla and egg yolks, one at a time.
Stir in flour.
Shape into 1-inch balls.
Dip into slightly beaten egg whites.
Roll in nuts or coconut.
Place on ungreased cookie sheet, one inch apart.
Make a depression in center of cookie.
Place chocolate bits in center of cookie.
Bake at 350\u00b0 for 15 minutes.
Date nut filling or jam can be used instead of chocolate bits.
Melt chocolate chips and peanut butter; pour over crumbled Shredded Wheat; put on wax paper.
Shape into bird nest.
Put tiny jelly beans in as they represent eggs.
Place in refrigerator until set.
This recipe is \"for the birds!\"
Also makes a great gift for bird lovers and the kids can do this one.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Sift together dry ingredients into a large mixing bowl.
Cut in shortening with a pastry blender or knives until crumbly. Add eggs and mix to make firm dough.
Add bird seed and knead until smooth.
Wrap in waxed paper and plastic bag and chill thoroughly.
ep for six months without refrigeration.
For each batch of cookies
rap and chill for 30 mins.
For basic shaped cookies, roll out
ith a layer of the cookies, breaking a few to fit
greased cookie sheet. Bake for 8-10 minutes at 350
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
mbined. Allow it to rest for 20 minutes.
After those
75 degrees oven for 9 to 11
ake in preheated 350F oven for 10 to 12 minutes or
For Thin Crispy cookies:
For flour, use bleached
n plastic wrap and refrigerate for 1 hour.
Roll out
ixture by teaspoonfuls over shortbread cookies.
Cool completely.
Remove