Bloomin' Bouquets
SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

lhj

Bloomin' Bouquets

Spring promises to be sunny when you bake a bounty of cookie blossoms.

Baking the Cookies

What You Need:

Use these cookies as decorations,
gifts, or place markers for
special occasions.

  • 1 cup margarine or butter
  • 1 8-ounce package of cream cheese, softened
  • 3-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • Cookie sticks

Instructions:

1. In a mixing bowl, beat margarine or butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour, the sugar, egg, baking powder, and vanilla to the margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.


Use ordinary cookie cutters to
create various shapes.

2. Divide dough in half. Cover and chill for 3 to 24 hours or until easy to handle. On a lightly floured surface roll each portion of dough to 1/4-inch thickness. Cut into 2-1/2-to-3-1/2-inch shapes (such as tulips, flowers, or bunnies).

3. Place 1 inch apart on an ungreased cookie sheet. Tuck a wooden stick under the center of each cookie. Press dough down slightly so that the cookie bakes around the stick. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Carefully remove cookies and cool on wire rack. Makes about 36 cookies (fewer if larger cookie cutters are used).


Special cookie pans can often
make the job easier.

TIP: Cookie pans are another option. For the best results, use the recipe included with the pan. Press the dough into the pan and insert the sticks.

Decorating Tips

Making the Glaze

To create colors, use a toothpick to
transfer food coloring to the
frosting. Add a tiny amount at a
time until you find the color you
want.

1. With a fork, beat together 2 tablespoons meringue powder, 1/4 cup warm water, and 2 cups sifted powdered sugar until smooth. Gradually stir in about 1-1/2 cups additional sifted powdered sugar to make a smooth glaze that is spreadable but not running. (It should have a flowing consistency and be too thin to hold ridges when spread.) Divide glaze; tint with paste food color as desired. Makes about 1 cup.

2. Place cookies on a cooling rack. When cool, spoon Meringue Powder Glaze over until covered.


Mix different colors of food
coloring to create fun and
different colors.

3. Use a small food-safe brush to spread the glaze on the sides of the cookies. Allow the glaze to settle, then pick the cookies up and run a smooth knife over the back to knock off any drips before they harden. Let the cookies dry.

Add Royal Icing

What You Need:

As an alternative, use royal icing
to write a message to special
friends.

  • 3 tablespoons meringue powder
  • 1/3 cup warm water
  • 1 16-ounce package powdered sugar, sifted (4-1/2 cups)
  • 1 teaspoon vanilla
  • 1/2 teaspoon cream of tartar
  • Paste food color

Instructions:

1. Combine meringue powder, water, powdered sugar, vanilla, and cream of tartar in a small mixer bowl. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until very stiff. Use at once.

2. Divide icing; tint with paste food color as desired. When not using icing, keep it covered with clear plastic wrap to prevent it from drying out. Makes 3 cups.

3. Fill a decorator tube with Royal Icing and make dots, squiggles, half circles, and stars on the cookies. Allow to dry completely.

shim