Cookie Bouquet


Need more valentine ideas? Here are a couple of pictures I took at a cake club meeting.  Note that I did not baked or created these cookie bouquets – Kelle did.  The cookies shown below are iced with buttercream!!  I was impressed, since we try not to use buttercream on cookies due to its soft consistency.  However, these turned out just great.  I want to bring to your attention, that buttercream won’t have that shiny finish as color flow (see color flow recipes here). The buttercream recipe is Colette Peter’s. 

Double click to enlarge pictures-

rosescookies

 

 

lip cookies

 

 

sweetheartcookies

 

 

Kelle’s mom’s cookie recipe: 

  • 1c butter
  • 1 1/4 c granulated sugar
  • 2 eggs
  • 1 tablespoon of milk
  • 2 teaspoon vanilla
  • 1 1/2 c flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon of salt

Tip: you can add about 1/4 teaspoon of nutmeg for 1 batch 

I had posted instructions for creating cookies on a stick HERE.  It should apply to this recipe. Bake at 400 degrees Farenheits for 8 – 10 mins

Colette Peter’s Buttercream recipe:

  • 2 cups butter (unsalted – room temperature)
  • 1 cup milk (room temperature)
  • 4 pounds of powdered sugar (confectioner’s sugar)
  • 3 teaspoons vanilla
  • 1/4 teaspoon salt

Add all ingredients to bowl and mix them until all are incorporated and the icing is smooth.

Place the buttercrem on piping bag and pipe buttercream icing onto cookies (for outline).  Pipe more icing to fill the outline.

I had posted color flow / royal icing recipes and “How to Decorate your Cookies” previously HERE.  These might be helpful.

Heart Cookie Cutters recommended

Follow Cookie recipe and instructions HERE

Cookie Cutter Ideas

Valentine’s Cookie Cutter Set

7-pcs Metal Heart Cookie Set

Heart Cookie Cutter Set

I made these flowers for March 21st, first day of spring.

I placed dry foam inside the clay pot to position cookies. Used green tissue paper to create greenery effect.

For cookie recipe see my previous post HERE.  How to decorate your cookie HERE. This link will take you to the icing recipes.

Flower Cookie Bouquet

Halloween Cookie Bouquet and Valentine’s Cookie Bouquets

1) Make a 3D Easter Egg CakeWilton Easter Egg Pan

Check out previous posts to help you decorate the cake:

2) Create wonderful easter cookie bouquettes:

Bunny Cookie Cutter (comfort grip)

Easter Egg Cookie Cutter

  • Cookie recipe
  • Cookie decorating
  • Checkout my pictures section for bouquette ideas.

You can also use stencils to help you decorate yout cookies: Easter Cookie Stencils

 Latest flower cookie bouquet: click here

Once you have your baked cookies, there are endless ways to decorate your cookies.  Let your imagination fly!!!

For shiny smooth decorating (see the picture below), you can use COLOR FLOW.  Check the Color Flow RECIPE by cliking here, check the Color Flow TECHNIQUE by clicking here.

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You can also use the same color flow technique by watering down your Royal Icing recipe.  The result will be similar to color flow, just opaque (i.e., not a shiny finish).

You can also use star tip decoration.  I use royal icing for cookies because the buttercream doesn’t really dry as well and can make the cookie soft.  Also, royal icing and color flow work best if you want to wrap the cookie in plastic bags. 

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Cookie Bouquet ideas: click on the links to see pictures

Flower Cookie Bouquet
Hallloween Bouquet

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Recipe:

1 cup of butter
1 cup of sugar
1 large egg
1 tspoon vanilla
2 tspoon baking powder
3 cups flour

  1. Preheat oven to 400F.
  2. Crem the butter and sugar in a large bowl with an electric mixer at low speed.
  3. Add egg and vanilla and mix.
  4. Add baking powder then one cup of flour.  Mix at low speed.
  5. Add the rest of the flour one cup at a time and continue mixing.
  6. The cookie dough will be dry and stiff, so try mixing with the electric mixer and finish by hand (if the dough is too dry then add 1 tspoon of water and mix).
  7. Do not chill dough so it won’t loose its freshness and consistency.  It is best if this dough is used right away.

You can divide dough into 2 halfs and roll them separately.

On a floured surface roll each portion into a big circle and 1/8 in. thick.  I use dowel rods on the side of the dough  and under the rolling pin, to be able to tell whn to stop.  The cookie dough will be as thick as the rods. 

Dip cookie cutters into flour before you cut the cookies ( I recommend Comfort Grip cookie Cutter by Wilton). Cut your cookies.

Insert the cookie stick (I used Wilton Cookie Sticks on picture below) by placing your hand on top of the cookie. Wiggle the stick in half way through the cookie.  Use your hand to guide the cookie stick.

**Double Click on Pictures to Enlarge**

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Lift the cookie with spatula.  Check to see if cookie stick is showing on the other side of the cookie, if so, cover up with dough.

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Bake cookies on an ungreased cookie sheet on top rack of oven for 6-7 minutes, or until cookies are lighlty browned at the edges.

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This recipe makes about 20-24 average sized cookies.  For the cookies made in the Cookie Bouquet picture, it makes about 12-13 cookies.

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NOTE: the cookie dough can be tinted with Wilton Icing color. Knead small amounts until desired color is reached.

CHOCOLATE COOKIES

Blend into dough 3 ounces of melted unsweetened chocolate.

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