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
Frosted Cookie Bouquet
Cookie Bouquet Recipe Tips
How do you make a cookie bouquet?
Creating an impressive cookie bouquet is easier than you think, particularly when you break it down and learn how to make a cookie bouquet step by step. In general, use a recipe that results in sturdy cookies that don’t spread too much when baked. Insert sticks or skewers into the cutout cookies before baking. Once the cookies are cool, decorate them as desired. Set a foam block into a vase or container, and gently insert the sticks into the block.How do you make cookies keep their shape?
Using the right dough is the key to baking cookies that keep their shape and don’t spread. When you're making a cookie bouquet, use a dough that’s not too wet or fragile, as well as the best cookie cutters for the job. (Here are other tips for how to prevent your cookies from spreading.)How do you put cookies on a stick?
To put cookies on a stick for a cookie bouquet, arrange the cutout shapes onto the baking sheet per the recipe’s directions. Gently insert a stick into the bottom of each cookie. Make sure the stick is inserted deeply into each cookie, almost to the center. Bake the cookies as directed.Research contributed by Mark Hagen, Taste of Home?Executive Editor
Frosted Cookie Bouquet
Prep Time
2 hours
Cook Time
10 min
Yield
about 2-1/2 dozen
Ingredients
- 1-1/4 cups butter, softened
- 1-3/4 cups confectioners' sugar
- 2 ounces almond paste
- 1 egg
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- Wooden skewers or lollipop sticks
- ICING:
- 1 cup confectioners' sugar
- 4 teaspoons evaporated milk
- Food coloring of your choice
Directions
- 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
1 each: 184 calories, 9g fat (5g saturated fat), 28mg cholesterol, 121mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.
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