| A Homemade Cookie Bouquet |
Cathie Filian and Steve Piacenza, cohosts of Creative Juice, share the recipe and instructions for creating a cookie bouquet as a gift.
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If you want to say thanks, a special hello, bon voyage or get well, bake up a bouquet of cookies.
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By Cathie Filian and Steve Piacenza
May 5, 2008 — Add some sweet flavor to your next party with this unique cookie treat that is sure to impress. The bouquets are easy to make and can be customized for any occasion. Kids love cookie bouquets at birthday parties and parents love the "no mess" serving of cookies. If you want to say thanks, a special hello, bon voyage or get well, bake up a bouquet of cookies. Ingredients: 1 cup butter
1 cup sugar
1 large egg
1 tsp. vanilla extract
2 tsp. baking powder
3 cups flour Royal icing ingredients: 3 large pasteurized egg whites
1/2 tsp. cream of tartar
1 lb. sifted powdered sugar Supplies: vegetable oil spray
lollipop cookie pan
lollipop sticks
icing bags and tips
food coloring
small beach pail
floral marbles
plastic foam
brown sugar Preparation for the cookie dough: Preheat oven to 400 degrees. Cream butter and sugar with an electric mixer. Beat in egg and vanilla. Next, add baking powder and flour, adding flour one cup at a time. Blend in last cup of flour by hand. The dough will be fairly stiff, but if the dough becomes too stiff, add water, one teaspoon at a time. Spray each well in the cookie treat pan with vegetable oil spray. Fill each well with dough, filling almost all the way to the top. Slide a lollipop stick roughly halfway into each cookie. We used six-inch sticks and 11-3/4-inch sticks. (Be aware of how large the inside of your oven is when deciding what size of lollipop sticks to use.) Bake for eight to 10 minutes. Allow the cookies to cool before removing them from the pan. You can use the tip of a spatula or a knife to help ease the cookies out of the pan. Allow them to cool completely before decorating. Preparation for the royal icing: Beat the pasteurized egg whites and cream of tartar with an electric mixer until frothy. Gradually add powdered sugar and beat for five to seven minutes. Transfer some of the icing into small bowls and add food coloring to each small batch of icing. Any icing you have left in the bowls at this point should be covered with a damp towel to prevent hardening. Prepare a few decorating bags for icing. Insert the decorating tip coupler into a plastic piping bag, add icing and twist the end of the bag. Cut the tip of the bag and screw on a decorating tip. Transfer each color of icing into a decorating bag and decorate the cookies. Allow the icing to harden. To create a cookie bouquet, start by filling the bottom portion of a small beach pail with floral marbles (for weight). Place a piece of plastic foam on top. Sprinkle brown sugar on top of the foam to create "sand." Poke the cookies into the foam, placing the ones with the longer sticks in the back. (Emmy nominated Cathie Filian and Steve Piacenza cohost Creative Juice. For more information log on to www.cathiefilian.com. Distributed by Scripps Howard News Service.) | Get DIY On Your TV. Just follow the instructions to see if DIY Network is available through your cable or satellite provider. |
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