4.25
4 ratings

Easter Basket Cookies

Get Meta by putting these adorable, organic Easter basket cookies in your Easter baskets

Whether you call them bird’s nest cookies or Easter basket cookies, there’s no denying these delicious, homemade treats are the perfect dessert for spring.

This recipe is courtesy of Sugar In The Raw.

Ready in
40 m
24
Servings
150
Calories Per Serving

Ingredients

  • 1 1/4 Cup all-purpose flour
  • 1/3 Cup organic sugar, preferably Sugar In The Raw Organic White
  • Zest of 1/2 lemon
  • 1/4 Teaspoon fine sea salt
  • 1 stick cold butter, cut into small cubes
  • 2 egg yolks
  • 1/2 Cup raspberry jam
  • 1/2 Cup unsweetened shredded coconut
  • 48 organic jelly beans or Easter egg candies

Directions

Preheat oven to 350 degrees F.

In a food processor or bowl, add flour, sugar, lemon zest, and salt and pulse or whisk to combine.

Add butter and pulse or rub into the flour with your hands until the flour is crumbly and no large chunks of butter remain.

Add yolks and pulse or work into the flour until the dough just holds together.

In a nonstick mini muffin tin, press 1 tablespoon dough into each of the depressions, pressing it evenly oven the bottom and up the sides.

Refrigerate for 30 minutes.

Bake cookie cups until golden brown, about 15 minutes.

Let cool completely in the pan.

Remove from pan and spoon 1 teaspoon raspberry jam into each cup.

Top with a pinch of shredded coconut and 2 jelly beans or Easter egg candies.

Nutritional Facts
Servings24
Calories Per Serving150
Total Fat8g13%
Sugar12gN/A
Saturated5g27%
Cholesterol22mg7%
Protein1g3%
Carbs19g6%
Vitamin A36µg4%
Vitamin C1mg2%
Vitamin D0.1µgN/A
Vitamin E0.2mg1%
Vitamin K0.9µg1.2%
Calcium9mg1%
Fiber1g5%
Folate (food)6µgN/A
Folate equivalent (total)23µg6%
Folic acid10µgN/A
Iron0.7mg4.1%
Magnesium15mg4%
Monounsaturated2gN/A
Niacin (B3)0.4mg2.2%
Phosphorus31mg4%
Polyunsaturated0.3gN/A
Potassium62mg2%
Sodium29mg1%
Sugars, added11gN/A
Trans0.2gN/A
Zinc0.3mg1.9%