To bake for Easter is as mush fun as baking for Christmas, or … maybe it is a little more fun because Easter is not as locked in old baking traditions and open up plenty of room for new ideas and mush fun.
I saw this idea somewhere, where the nests were made with noodles. But the salt prentzel sticks works nice as well . And it’s really tasty to add that salty taste into all that sweet.
I made »sweet Easter Cookies» of half a portion of the New York Chocolate cookie dough . It will yeil approximately 25 – 30 pcs.
- half a pack of salt prentzels sticks
- 100 g melted chocolate
- 1 tablespoon crisco fat
- small chocolate eggs
Bake in the lower section of oven at 350 F (180 C) degrees for 8 – 10 minutes.
Let cool for 30 minutes before you decorate with chocolate prentzel nests and chocolate eggs.
Breake the satly prentzels into shorter pieces.
Melt the chocolate in a double boiler and stir in the fat.
Pour chocolate over the prentzels and stire gently .Scoope sticks into the muffins liners on top of the cookie and arrange them like a bird nest.
Tip: just do halfe the cookies at one time so the chocolate dont setle before you finishes the last one.
Arrange chocolate egges by two or three in eash nest, and wait for the chocolate to set.