Flower Cookie Bouquet
Contributed by: Chris WebAdmin. of RecipesNow.com
- For the cookies
- 1 cup butter, softened
- 2/3 cup confectioners' sugar, sifted
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour, sifted
- For the decorations
- Green food coloring
- 5 large marshmallows
- Colored sugar
- Candy spearmint leaves
- Chocolate wafer cookies
- For the royal icing
- 1 box (16 ounces) confectioners' sugar
- 2 tablespoons powdered egg whites
- 6 tablespoons water
- Special aids
In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light and
fluffy. Beat in yolk and vanilla and almond extracts.
On low speed, beat flour, a little at a time, into butter mixture. Wrap dough in plastic; chill for
Meanwhile, tint skewers with green food coloring. Using scissors, cut each marshmallow
crosswise into four pieces. Press edges in colored sugars.
Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/4-inch thickness; cut into
21/2-inch circles. Press on top of skewers on a baking sheet. Bake until golden, seven to 10
Decorating the Cookies
For royal icing, in a large bowl, using an electric mixer, beat all ingredients until thick and
fluffy, about five minutes. Divide and tint icing to desired colors. If necessary, thin the icing with a
few drops of water and spread on the cookies.
Place six marshmallow slices evenly around the edge of each cookie; pipe dots of yellow icing
in the center of each flower.
When the cookies have dried, arrange them in a flowerpot or other container. Roll spearmint
leaves flat for decorative leaves. Grind chocolate wafer cookies until very fine; place in the
flowerpot as "dirt."
Serving Size: Makes 2 1/2 dozen cookies.