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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