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Cookie Bouquet

Cookie Bouquet

These delicious buttery cookies are flooded and decorated with sweet royal icing. They can be customized with names and designs and can be baked on a stick and transformed into a beautiful cookie bouquet! These make wonderful, thoughtful gifts for any occasion and can be individually wrapped and given out as baby shower or wedding favors.

Note: Recipe yields approximately 18-30 cookies, depending on size of cutter.

INGREDIENTS

3 cups All-Purpose Flour
1 teaspoon baking powder
2 sticks butter, salted, softened
1 cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract

DIRECTIONS

  1. Sift together the flour and baking powder; set aside.
  2. In a separate bowl, beat the butter and sugar until light and fluffy, then stir in the egg and vanilla.
  3. Slowly add the flower mixture, about 1 cup at a time; stir until incorporated.
  4. Remove the dough from the bowl and shape & flatten into a disc and wrap in plastic wrap.
  5. Chill the dough for approximately one hour.
  6. Preheat oven to 375°.
  7. Section the dough into four sections.
  8. Working with one quarter of the dough at a time, roll out onto a lightly floured surface until it is approximately 5/8" thick (for cookies without sticks, roll to 1/4" thick).
  9. Using a cookie cutter, cut the dough and place onto cookie sheets lined with parchment paper.
  10. Poke a stick into the cookies, and place into the oven.
  11. Bake for 8-10 minutes, or until edges begin to turn golden brown.
  12. Remove cookies from the oven and let cool.
  13. Once cool, cookies can be decorated to the heart's desire!
    14.
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Red-velvet Rosette Cupcake

Red-velvet Rosette Cupcake

Delicious red-velvet cupcakes begin with a vibrant red batter. Once baked and cooled they are decorated with whimsical buttercream rosettes. A candy shell can be added for extra flair if desired.

Note: Recipe yields enough batter to fill two (2) 8" or 9" cake pans, or approximately 24 cupcake liners. This recipe can be doubled and tripled to fill other size/shaped pans.

INGREDIENTS

1 ½ sugar
½ cup Crisco (must be Crisco, no other will work properly)
2 eggs
2 tablespoons cocoa powder
1 cup buttermilk
2 cups cake flour (sifted)
1 teaspoon salt
1 teaspoon vanilla
2 oz. red food coloring
1 teaspoon baking soda
1 teaspoon vinegar

DIRECTIONS

  1. Cream sugar and crisco well.
  2. Add eggs one at a time.
  3. Add cocoa.
  4. Add milk, flour, and salt alternately.
  5. Add vanilla.
  6. Add red food coloring.
  7. Mix soda and vinegar, then fold in last.
  8. Bake at 375° for approximately 25-30 minutes (or until cake is done).
  9. Let cake become cold, then frost.
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