Robin's Nests

Robin's Nests


"Tasty cookies made with walnuts and fondant. The title suggests what cookies will look like when finished, little nests with eggs in them...cute! Got the recipe from my aunt, don't know where it originated before that!"


45 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
  3. In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
  4. Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
  5. Bake in preheated oven for 12 minutes.
  6. Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.
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  1. 19 Ratings


I made these for Easter. They turned out super cute and are fairly good as far as taste. The only substitution I made was pecans vs walnuts. The cookie is a pecan sandy type texture. The fon...

I love this recipe. The cookies turn out so cute! I'll post a picture of the batch I made. I greased the cookie sheet, but there's a lot of butter in the dough so it may not be necessary. Th...

Wow! Every cookie platter should have at least one beautiful, colorful cookie, and this is it! The "nest" is a wonderful, buttery, crunchy shortbread-type cookie, not overly sweet. The eggs ar...

I have made these cookies for several years but use a butter cream frosting instead of the fondant eggs & we love them

These cookies are amazing!!! I loved them and my coworkers couldn't get enough of them!! Caution: The fondant gets stiff, it bent my mixmaster beater (the wiry kind).

i used imitation coconut instead of almond extract & it was really good

I fell in love with how these cookies looked, but wasn't sure I was really going to like the taste. I made a batch and they taste as AWESOME as they look. I had to add extra powdered sugar to th...

Pretty darn cute and yummy too. I followed the recipe, for the most part, but I did substitute pecans for walnuts. I also mixed a few of the chopped pecans into the dough. I baked on parchment. ...

These are great! The egg wash helps secure the walnuts. Almond in the fondant is wonderful.