Pansy Cookies Recipes
PANSY COOKIES
A sprinkling of sugar gives flowers baked onto scalloped sugar cookies a lovely, subtle iridescence.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- Line two baking sheets with parchment paper. In a large bowl, sift together flour, salt, and baking powder. Set aside.
- In bowl of electric mixer fitted with paddle, cream butter on medium speed. Gradually add granulated sugar; beat until fluffy. Add eggs gradually; beat until fluffy. On low speed, add vanilla and reserved dry ingredients; mix until combined. Divide dough into two balls; wrap in plastic wrap. Flatten into disks. Refrigerate 30 minutes.
- Heat oven to 325 degrees. In a small bowl, whisk egg white with 1 tablespoon water until frothy. On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness.
- Using 1 1/2- or 2 1/2-inch-round fluted cookie cutters, cut out shapes. Place on baking sheets, spacing 2 inches apart. Brush tops with egg wash. Place a pansy on top of each cookie; affix petals with more egg wash. Sprinkle sanding sugar over pansies. Bake until lightly golden, 8 to 10 minutes. Transfer to wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week.
PANSY COOKIES
Welcome spring with these pretty treats. Different shades of purple-tinted dough and a small dot of yellow frosting make these cookies look just like their inspiration.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 14 to 16 cookies
Number Of Ingredients 3
Steps:
- Break off a quarter of the cookie dough (about 6 tablespoons) and divide into 2 pieces. Put each piece in a separate small bowl. Tint one piece with 4 drops of purple gel food coloring. Tint the other piece with 3 drops of purple gel food coloring and 2 drops of white food coloring.
- Roll out the remaining un-tinted cookie dough between 2 pieces of parchment to an 1/8-inch-thick round (about 12 inches in diameter). Remove the top piece of parchment and reserve.
- Break off a chickpea-size piece of dark purple dough and roll into a rough ball. Place on the rolled-out dough. Arrange 6 roughly rolled chickpea-size pieces of the light purple dough around the dark purple dough in a flower pattern (these will become the petals) about 1 1/2-inches round. Make more flowers with the remaining tinted dough: leave about a 1/2 inch between each flower shape and alternate between dark purple and light purple dough in the center and petals.
- Top the dough with the parchment and gently roll out until the dough is flat and even. Slide the round onto a rimmed baking sheet and freeze until firm, about 1 hour.
- Use a 1 3/4-inch 6-petal flower cookie cutter to cut out each flower shape. Arrange on 2 parchment-lined baking sheets, spacing the cookies 1 inch apart. Freeze until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Bake the cookies until just barely golden on the edges, 10 to 12 minutes. Let the cookies cool on the baking sheet on a rack.
- Pipe a small yellow dot of icing in the center of each cookie. Let sit for 15 minutes to set.
3-INGREDIENT SUGAR COOKIES
Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 8
Steps:
- In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
- Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
- Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
- Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
- To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
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- Rinse the pansy blooms in cold water, then let sit on a towel until all the surface moisture has dried off. Normally, a salad spinner is a great idea to remove surface water and it can be done here but be gentle. Pansies are delicate and the salad spinner may do more harm to their natural beauty than would be desired for cookie decorating.
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- Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.
- Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.
- Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, about 2 hours.
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