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Cookie
Bouquet
This will be a great gift for any occasion
and it's guaranteed to be the sweetest bouquet that you've ever given!
What you'll need:
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An earthenware or terra cotta pot: you need a heavy base to keep it from tipping
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A chunk of Styrofoam or oasis (green florists' foam) at least as big as the pot
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Long, heat-proof wooden sticks, skewers, or chopsticks
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Small cellophane bags or plastic wrap to cover the cookies
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Frosting and sprinkles for decorating cookies
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Curly ribbon to tie around the "stems"
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Raffia, Spanish moss or crumpled tissue paper to hide the foam block
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Decorations for the pot, such as:
- Puffy paints or acrylic paints
- Glue
- Cutout shapes from fabric or felt
- Small photographs
How to make:
When decorating the pot, anything goes: paint flowers and vines, landscapes, animals, or whatever you like.
Or affix colorful fabric shapes or photographs.
Trim the foam to fit snugly inside the pot, making sure the top of the foam is just below the top of the pot.
Related
Articles:
Making the Cookies
If you're making rolled cookies (like sugar cookies) rather than drop cookies (like chocolate chip or oatmeal cookies), roll them out nice and thick--between ¼ and half an inch. You'll also want to choose a cookie recipe that will not spread too much when it bakes, or your cookies will be too thin to stay on their sticks. To control the spread of your cookies:
Use half margarine or vegetable shortening and half butter as the shortening in your recipe
Refrigerate the cookie dough before shaping, and again before baking
Do not grease the cookie sheets. For easy clean-up, use parchment paper
Follow the recipe directions for making the cookie pops, ensuring that the sticks you use are long enough for the purposes of your bouquet. Gently push the sticks or skewers far enough into the cookie so they will stay firmly planted on their "stems." The portion of the stick that's inside the cookie should be completely encased in dough and not poking out; patch with extra dough if necessary. Always put the sticks in before baking!
Baking
Watch the baking time carefully: if you've made large cookies, you may need to turn down the oven temperature and bake them longer if they appear to be done on the bottom before the middle can catch up. Remove the cookies from the pan with a spatula; don't handle them by their sticks until they're completely cool.
Decorating
When the cookies are completely cool, you can begin decorating. Use different colors of icing, sprinkles, and sparkling sugars, or see our Decorating Cookies article for tips. For best results, allow the decorated cookies to dry overnight before wrapping.
Finishing Touches
Wrap each cookie with cellophane bags or plastic wrap tie them shut. Don't skimp on the ribbon! Gently push the cookie sticks into the foam to create the "bouquet." Cookies in the center should be tallest, so push the outer circle cookies down lower so they can all be seen. Don't crowd the pot.
2/3 cup butter, softened
4 cups confectioners' sugar
2 tbs milk
1 tsp vanilla extract
4 drops red food coloring
How to cook:
In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.
Sugar Cookie
Icing
1 cup confectioners' sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond extract
assorted food coloring
How to cook:
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Colored
Sugar
1 cup white sugar
2 drops any color liquid food color
How to cook:
Place sugar into a jar with a tight fitting lid. Drip the food coloring onto the sugar, close the lid, and shake vigorously for about 1 minute. Adjust color with additional food coloring and repeat if the color is too light.
Decorated
Frosting
2/3 cup butter, softened
4 cups confectioners' sugar
2 tbs milk
1 tsp vanilla extract (optional)
4 drops red food coloring
How to cook:
In a medium bowl, cream together the butter, confectioners' sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.
Making
Cookies in a Flower Pot
2 cups butter, softened
3 cups white sugar
4 eggs
1 tbs vanilla extract
1 tbs butter flavored extract
7 cups all-purpose flour
2 tsp baking powder
1 tsp salt
How to cook:
Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
CHILL 3-4 hours or overnight before using.
Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.
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