Best Cookie Bouquet Recipes
COOKIE BOUQUET
Three dozen shortbread cookies are decorated with royal icing and attached to lollipop sticks to create this delectable arrangement. Follow this technique, then get creative with the details!
Provided by Smart Cookie
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 7h35m
Yield 36
Number Of Ingredients 10
Steps:
- Whisk flour and salt together in a medium bowl and set aside.
- Cream butter and sugar together in the bowl of stand mixer on medium speed until light and fluffy, about 4 minutes. Add vanilla extract and mix to combine. Slowly add flour and mix on low speed until a dough comes together.
- Turn dough out onto a lightly floured surface and shape into 2 flat disks. Wrap each in plastic wrap and chill for 30 minutes.
- Line 3 baking sheets with parchment paper. Roll out one of the chilled dough rounds to 1/4-inch thickness and cut out flowers using cookie cutters of your choice. Re-roll the dough up to 3 times and continue cutting out cookies. Transfer cookies to a baking sheet using a flat spatula. Place cookies about 1 inch apart, fitting about 12 on each sheet.
- Roll out the second dough round and repeat cutting out flowers until you have about 3 dozen cookies in total. Freeze cookies for 20 minutes to help maintain their shape.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake until the edges start to look pale golden, 10 to 15 minutes. Cool on pans for 5 minutes. Transfer to a wire rack and cool to room temperature, at least 1 hour.
- Combine confectioners' sugar, 5 tablespoons water, and meringue powder in the bowl of a stand mixer and mix on medium until a thick icing forms. Add more water, 1 tablespoon at a time, until desired texture is reached. Divide icing among several bowls and tint with desired gel food coloring.
- Decorate cookies as desired using a pastry bags and tips. Reserve any leftover icing in an airtight container for attaching the sticks. Let icing dry, 4 hours to overnight.
- Attach lollipop sticks to the back of the dry cookies with royal icing. Tie together with ribbon or arrange in a gift box.
Nutrition Facts : Calories 190.5 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.9 g, Sodium 19.9 mg, Sugar 19.3 g
COOKIE BOUQUET COOKIES
I found this from someone else online, and fell in love with it. These are exactly like the cookies I have ordered from Cookie Bouquet. The lemon is what really does it. Make sure to use high-quality, super-fine granulated sugar, as this combined with the powdered sugar gives that melt-in-your-mouth feel. My husband and I enjoy decorating them together.
Provided by PianoCook
Categories Dessert
Time 25m
Yield 30-40 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and sugars until smooth. Add lemon zest. Beat in eggs and vanilla. In another bowl, combine flour, baking powder and salt. Add to wet ingredients slowly. Cover and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F. Roll out dough on floured surface to 1/4 to 1/2 inch thickness. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 209.1, Fat 10, SaturatedFat 6.1, Cholesterol 49.2, Sodium 192.8, Carbohydrate 26.7, Fiber 0.6, Sugar 10.7, Protein 3.1
FROSTED COOKIE BOUQUET
If you're looking for an easy yet impressive cookie bouquet recipe, you've found it! In the spring, I cut these almond paste cookies into flower shapes and insert the pops into a block of foam fitted into a basket or bowl. You can cover the foam with tissue paper or cellophane. Add a bow if you like. Not only do the frosted almond cookies look pretty, they taste good, too. In fact, I make them all year long. -Krissy Fossmeyer, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 121mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
VALENTINE COOKIE BOUQUET
"I always try to do something special with my fair entries. This cookie bouquet was a blue-ribbon winner," says Marlene Gates, Sun City, Arizona. "It is a great gift for a loved one or makes a nice Valentine's Day centerpiece."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. , Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. , Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., In a small bowl, combine the butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers.
Nutrition Facts : Calories 234 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 146mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
COOKIE BOUQUET
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
- Cut out flower shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
- Decorate with icings. Let the icing dry overnight.
- Place the foam in a basket or large bowl. Insert the cookies into the foam and decorate the top of the foam with Easter grass or tissue paper.
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