Spring was ushered in this week by a blizzard in Denver; though it was much less of an event here in the mountains, ironically. I don't know about you, but I am a HUGE fan of Spring. I love the longer days. I love the sunlight. I love the snowmelt. I love the flowers. I love the birds chirping. And I love the symbolism of new life and growth. If you missed yesterday's blogpost, I revealed the start of something new -- the renaming of this blog -- to Nosh And Nourish. I am excited for what the future holds! And the immediate future includes a family hike, followed by noshing on one of these spring-y cookies.
Introducing Bird's Nest Cookies:
Have you seen Pillsbury's new "Simply" line? They use no artificial flavors, colors, or preservatives...and have no high fructose corn syrup. I was intrigued to try them and use them as the base; but you could sub in your own homemade peanut butter cookies if you prefer.
Chewy peanut butter cookies, topped with a creamy coconut chocolate frosting, coconut flakes for the nest, and almonds for the eggs...
I am ready to permanently swap these bird's nest cookies out for those obnoxious yellow (or pink or blue) marshmallow peeps sold this time of year.
And here's a spring-y photo I found of Babycakes and me on our back patio... she's getting so big!
Bird's Nest Cookies
Bird's Nest Cookies // @noshandnourish
- Cook Peanut Butter Cookies per instructions -- I used the Pillsbury Simply variety, which cooked for 17 minutes at 350 degrees.
- Let cookies cool.
- While cookies are cooling, mix the greek yogurt, cocoa powder, PB2, powdered sugar, and most of the coconut flakes (leave a few to sprinkle on the top for the "nest").
- Spread a spoonful of the frosting on top of each cookie.
- Stack a few coconut flakes on top, followed by 3 almonds.
- Voila, cute and health(ier) spring cookies!
Yields 12 Cookies