LOTUS FLOWER BLOSSOM COOKIE RECIPE - (4/5)
Provided by Dustin
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix everything together (except oil because that's used for frying). Make sure there are no lumps. 2. Heat a pot on high heat and add oil. I use peanut oil because it has a high smoke point. 3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold. 4. Dip the mold into the batter (dip it almost to the top, but be careful not to go to the top). Shake it lightly to remove excess batter. 5. Dip the mold into the hot oil and then lightly shake/wiggle the handle. The batter will loosen and fall into the oil. 6. Cook the cookie for only a few seconds and then remove onto a plate. 7. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. 8. The cookie is ready to eat when it has cooled.
FROSTED COOKIE BOUQUET
If you're looking for an easy yet impressive cookie bouquet recipe, you've found it! In the spring, I cut these almond paste cookies into flower shapes and insert the pops into a block of foam fitted into a basket or bowl. You can cover the foam with tissue paper or cellophane. Add a bow if you like. Not only do the frosted almond cookies look pretty, they taste good, too. In fact, I make them all year long. -Krissy Fossmeyer, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 121mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER BLOSSOM COOKIES
Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
FLOWER BLOSSOM COOKIES
What a delightful cookie for the kids to take to school for a gift for the teacher- and they can have a hand in making them!! TIP: Sprinkle on decorations such as colored sugar or sprinkles wihile the glaze is still wet. They will dry and stick to the cookies. Wrap stems of cookies with tissue and ribbon to make a bouquet!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375f. Grease or line baking sheets with parchment paper.
- COOKIES:.
- Cream butter and sugar until well combined. Add egg, condensed milk and vanilla and mix until smooth. Mix in remaining ingredients.
- Divide dough into 4 pieces. On a lightly floured surface roll each piece to a 1/4-inch thickness. Cut out flour shapes with a 2-inch - 3-inch floured cookie cutters and place on prepared baking sheets. Place lollipop stick underneath each cookie, pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
- Bake for 8-10 minutes, or until beginning to color. Cool on racks.
- GLAZE:.
- Combine icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food coloring to each container. Using a small paint brush, paint each cookie anyway you like it.
Nutrition Facts : Calories 134.8, Fat 4.5, SaturatedFat 2.8, Cholesterol 16.5, Sodium 40.8, Carbohydrate 21.8, Fiber 0.3, Sugar 13.1, Protein 1.9
MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES
These buttery, shortbread-like cookies, called graybeh, have a particularly crunchy texture that comes from clarified butter. If you've never clarified butter, this recipe is a good place to start, and the process is extremely simple (though you do have to plan it several hours ahead). If you're not a lavender fan, feel free to leave it out. And for a more familiar flavor, substitute vanilla extract for the orange blossom water. These cookies keep well, so you can make them up to a week in advance.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
- In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
- Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
- Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
- Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 49 milligrams, Sugar 9 grams
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