PRETTY PINK AND SWEET FLOWER SUGAR COOKIES RECIPE
My Flower Sugar Cookies are the sweetest way to say "I love you." Show your significant other that you care by making them a couple of dozens.
Number Of Ingredients 6
Steps:
- First, ensure that your cookies are cool to the touch before decorating.
- Next move on to decorating. The key element to these cookies is the beautiful pink buttercream.
- To make it, begin by beating softened butter, confectioners' sugar and milk on medium. Increase the speed to high.
- Add red gel food coloring and continue beating until buttercream is completely tinted. The buttercream is ready once it is smooth and forms semi-stiff peaks.
- Scoop the buttercream into a piping bag, with a star tip. Starting in the center, frost each cookie in a circular motion.
- Roll 12 small spheres out of your green fondant and another 12 that are slightly smaller. Flatten them out slightly and give them one pointed end.
- With a toothpick, score little lines on each leaf to give them a more realistic and texturized look. Place two (one of each size) on each cookie.
- Serve and enjoy!
FLOWER SUGAR COOKIES
You will need twenty-four 10-inch wooden skewers. To shape your cookies like mushrooms, use a 3-inch mushroom cookie cutter (countrykitchensa.com).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
- Place 4 or 5 skewers on a parchment-lined baking sheet, alternating the direction the tips are pointed. Repeat with remaining skewers.
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using a 3 3/4-inch flower cookie cutter (kitchengifts.com). Transfer to baking sheets, placing each cookie on a skewer, covering 2 inches of the skewer end. Gently press cookies down. (Cookies will stick once they are baked.) Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.
- Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
- Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.
FLOWER SUGAR COOKIE
Transform your favorite sugar-cookie dough into sweet flowers with just the tip of a knife and some round candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 3
Steps:
- Roll room-temperature dough (for a blush hue, add 1 or 2 drops of pink food coloring) into 1-inch balls.
- Cut 6 evenly spaced radial slits in each, about three-quarters of the way to the center.
- Press a finger into the centers to spread out the petals, then drop a candy in each indentation.
- Before baking, refrigerate on a parchment-lined baking sheet until firm. Bake according to the recipe.
FLOWER SUGAR COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 1 dozen
Number Of Ingredients 10
Steps:
- For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
- Evenly space the racks in the oven and preheat to 350 degrees F.
- Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are golden, about 20 minutes. Cool on a rack.
- For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.
MAPLE FLOWER COOKIES
Steps:
- In a large bowl, whisk together the flour, cornstarch and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and mix until smooth and just beginning to lighten. Scrape down the bottom and sides of the bowl, add the maple syrup and mix to incorporate. Scrape down the sides and bottom of the bowl again, add the egg yolks one at a time and mix until incorporated. Add the vanilla and lemon zest and mix until just combined.
- With the mixer on low, add the flour mixture and mix until just barely combined. Transfer the cookie dough to a sheet of plastic wrap and shape the dough into a disk while continuing to incorporate any flour. Cover and refrigerate for 20 minutes before rolling.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- On a lightly floured work surface, roll out the dough to 1/4-inch thickness and cut into 3-inch flower shapes. Gather any scraps of dough together, wrap in plastic wrap and refrigerate for 10 minutes before rerolling and cutting shapes one additional time. Gently press a lollipop stick about halfway up each cookie, brush with a bit of milk and use scrap dough to secure the lollipop sticks. Flip the cookies over and place on the prepared baking sheets. Brush the tops with a thin, even coating of milk and sprinkle colored sanding sugar onto each cookie.
- Bake until the edges of the cookies just begin to lightly brown, about 15 minutes. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
COCONUT FLOUR COOKIES
A 100% coconut flour cookie for those who cannot eat wheat products or who prefer using other types of flour. This recipe also uses coconut sugar and coconut oil and so it has a nice light coconut flavor. This is also a very simple recipe that most people will have no problem making...and enjoying.
Provided by Lynne Dunlap
Categories Desserts Cookies Drop Cookie Recipes
Time 1h28m
Yield 18
Number Of Ingredients 8
Steps:
- Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
- Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
- Bake in the preheated oven until edges start to brown slightly, about 8 minutes.
Nutrition Facts : Calories 129 calories, Carbohydrate 10 g, Cholesterol 20.7 mg, Fat 9.5 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 73.7 mg, Sugar 4.6 g
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