1 pound of butter (2 cups) 1 cup sugar 1 egg 1 teaspoon vanilla 4 cups flour Cream softened butter and sugar. Add egg, vanilla and flour. Mix well. Shape into rolls. Refrigerate for 30 minutes. Bake at 350 degrees…
Published July 02, 2012 by
Whether you want to make a beautiful, edible cookie bouquet as a gift or you want to make special treats for your child’s tea party, flower cookies are the ideal choice. While tasty and delightful plain, these cookies also offer a perfect canvas for your decorating skills. Learn how to make flower cookies – you will find yourself making them again and again.
The first step is the dough! This is the most important part of the process because it affects not only the final taste of the cookie, but how much it spreads while baking, how easy it is to roll, how well it keeps its shape, whether it is brittle, and so on. Try this recipe from RecipesfromHome:
Form into ball and cover with plastic wrap.
Sometimes, we skip steps to save time, but if you skip chilling, it will affect your final product. Chilling helps prevent the cookies from spreading while baking, which means they will retain their shape and size so much better. This is important for flowers because you don’t want them to end up looking like lumpy, uneven circles!
Another helpful tip is to use cold baking sheets. When you take one out of the oven and put dough on, it will spread. Instead, use another sheet or wait for the other one to cool. Really – it will help!
Just one more tip! You may need to lightly flour your surface and rolling pin to keep the dough from sticking. Try to use as little as possible for a tender, chewy cookie. Many bakers switch the flour for powdered sugar so it will not affect the taste of the cookie.
After the cookies have baked, let them cool completely. Ideally, you will let them cool overnight, but do wait at least 3 hours for optimal decorating.
Now the fun part: decorating your cookies! There are numerous ways to do this. If you are pressed for time, you can use tubes of icing found in grocery stores. These have a fine tip, and some come with decorating tips. Simply apply to the cookie, either coloring in the entire cookie, or making stripes, dots, and so on.
Another way to decorate is to use royal icing. This allows you to use edible markers, sanding sugars, sprinkles, candy bits, and other goodies. To do this, find a good recipe for royal icing and “flood” your cookie. To do this, you simply water down your icing until it has a near-liquid consistency. Use a clean squirt bottle to apply to the surface, and then gently tilt the cookie to evenly distribute it.
If you want to use sprinkles at this point, put them on before the icing hardens completely, otherwise they will not stay on. If you want to make decorated cookies with other colors and/or baking supplies, wait for the flooded cookies to dry. Again, it is best if they are left overnight.
When the icing is dry and hard, you can decorate using royal icing in a thicker consistency (simply add more confectioners’ sugar). Tint it using food coloring and apply with a decorating bag and tip or paintbrush. Work fast so the icing doesn’t harden. It helps to outline the cookie with icing first, and then work inside of that.
You will have a gorgeous bouquet of flower cookies in no time!