Best Easy Flower Cookies On Sticks Recipes

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MAPLE FLOWER COOKIES



Maple Flower Cookies image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 30 cookies

Number Of Ingredients 11

5 3/4 cups plus 1 tablespoon all-purpose flour, plus more for dusting
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 pound (4 sticks) plus 2 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup maple syrup
4 large egg yolks
1 teaspoon vanilla extract
Zest from 1/2 lemon
Whole milk, for brushing
Colored sanding sugar, for decorating

Steps:

  • In a large bowl, whisk together the flour, cornstarch and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and mix until smooth and just beginning to lighten. Scrape down the bottom and sides of the bowl, add the maple syrup and mix to incorporate. Scrape down the sides and bottom of the bowl again, add the egg yolks one at a time and mix until incorporated. Add the vanilla and lemon zest and mix until just combined.
  • With the mixer on low, add the flour mixture and mix until just barely combined. Transfer the cookie dough to a sheet of plastic wrap and shape the dough into a disk while continuing to incorporate any flour. Cover and refrigerate for 20 minutes before rolling.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
  • On a lightly floured work surface, roll out the dough to 1/4-inch thickness and cut into 3-inch flower shapes. Gather any scraps of dough together, wrap in plastic wrap and refrigerate for 10 minutes before rerolling and cutting shapes one additional time. Gently press a lollipop stick about halfway up each cookie, brush with a bit of milk and use scrap dough to secure the lollipop sticks. Flip the cookies over and place on the prepared baking sheets. Brush the tops with a thin, even coating of milk and sprinkle colored sanding sugar onto each cookie.
  • Bake until the edges of the cookies just begin to lightly brown, about 15 minutes. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

PRESSED FLOWER COOKIES RECIPE BY TASTY



Pressed Flower Cookies Recipe by Tasty image

Celebrate Mother's Day with these gorgeous pressed flower cookies. Buttery shortbread is infused with fragrant orange and zest and smooth vanilla, with edible flowers pressed on top to make the perfect gift for any mom!

Provided by Aleya Zenieris

Categories     Desserts

Time 45m

Yield 25 cookies

Number Of Ingredients 11

3 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange extract
½ vanilla bean pod, seeds scraped
1 teaspoon orange zest
edible flower

Steps:

  • Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3-5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
  • Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
  • Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
  • Working in batches if needed, bake the cookies for 8-10 minutes, until lightly browned around the edges.
  • While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
  • Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1-2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
  • Arrange the cookies on a platter or in a gift box and serve.
  • Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams

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