1 c. butter
1/2 c. firmly packed brown sugar
2 eggs, separated
1/2 tsp. vanilla
2 1/4 c. flour
1 1/2 c. nuts, finely chopped

Cream butter with sugar; beat in egg yolks and vanilla. Stir in flour. Beat egg whites in shallow bowl; sprinkle nuts on waxed paper. Roll dough, one teaspoonful at a time, into balls. Roll in egg whites, then nuts. Place on cookie sheet. Press a hollow in center with finger.

Bake at 350°F for 12 minutes or until firm and lightly golden. Cool. Place a fondant egg in each "nest".

Fondant Eggs:

2 tbsp. shortening
3 tbsp. light corn syrup
1/2 tsp. almond extract
2 c. powdered sugar
blue food coloring or color of your choice

Cream shortening; stir in corn syrup and almond extract. Stir in powdered sugar until smooth. Add a few drops of food coloring to tint eggs. (Putting fondant in sandwich bags to work in color works well.) Roll into egg shapes. Let "dry" before putting in "nest".