Lotus Flower Blossom Cookie Recipe 45

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LOTUS FLOWER BLOSSOM COOKIE RECIPE - (4/5)



Lotus Flower Blossom Cookie Recipe - (4/5) image

Provided by Dustin

Number Of Ingredients 6

1 bag rice flour (this equals 4 cups)
2 cups sugar
5 large eggs
1 can coconut milk (13 oz)
1/2 cup water
oil for frying

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.

FLOWER BLOSSOM COOKIES



Flower Blossom Cookies image

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

1 cup butter, softened
1/2 cup sugar
1 egg
1 (300 ml) can eagle brand sweetened condensed milk
2 teaspoons vanilla
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
50 lollipop sticks
3 cups confectioners' sugar
4 -6 tablespoons water
food coloring

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

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