Easter Shortbread Nest Cookies with Almond Cream Cheese Frosting

Shortbread Easter Nest Cookies

These are my kids’ favorite cookies. We only make them once a year around Easter time to share with neighbors or take to the annual family Easter Egg Hunt. They are very rich and decadent!


1/2 pound of butter softened

2 tablespoons cream cheese softened

3/4 cup sugar

2 teaspoons vanilla extract

2 teaspoons almond extract

1/4 teaspoon sea salt

2 1/2 cups flour (you can use gluten free flour, like Namaste brand)

Preheat the oven to 375 degrees. Grease 2 cookie sheet pans and set aside.

In a large bowl with a paddle attachment or hand beaters cream together the butter, cream cheese and sugar. Add the salt, vanilla and almond extract.  Add the flour and mix until incorporated when the dough starts to come together in a ball shape. Roll dough out into a 1/4″ thick circle onto a floured surface and cut into desired shapes. Place on baking sheets and bake for 12 minutes.  Let cool and decorate.


Cream together the remaining 6 tablespoons of your block of cream cheese with 1/4 cup butter (1/2 stick), 2 teaspoons almond extract and 3 cups powdered sugar. Ice cookies and top with sweetened coconut and jelly beans. These cookies will keep for several days in an air tight container.




Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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