Flower Cookie Bouquet

Photography by Dan Engongoro

Looking for a bouquet of flowers that will satisfy everyone’s taste – have we got a sweet idea for you! This beautiful “arrangement” can be simply assembled and is sure to be a most popular bunch of flowers. Let your creativity “blossom” as you beautify each flower . As an added bonus these flowers are sure to stay looking fresh throughout Shvuot …..  if they’re not eaten first.

Supplies:

• Your favorite sugar cookie dough
• Flower Cookie Cutters
• Skewers
• Planter
• Styrofoam
• Heavy rocks (to prevent bouquet from tipping)
• Small candy to cover Styrofoam

You may use any of the following to decorate your cookies:

• Edible Color Markers
• Sanding Sugar
• Rolled Fondant
• Royal icing
• Colorful chocolate chips

Directions for cookies:

1. Roll out cookie dough (do not roll too thin, cookie should be thick enough to hold skewer)
2. Using your cookie cutter, cut out flowers.
3. Place the end of the skewer on the cookie –about half way up the cookie and gently press into the dough.
4. Next, take a small piece of dough to cover the part of the skewer that is pressed into the dough. Flip the cookie over and place on a parchment lined cookie sheet.
5. Bake according to recipe directions.
6. Decorate as desired.

Helpful Tip: If cookie becomes “loose” after baking, remove skewer, dip into  icing or melted chocolate and put back in – this will act as a glue to keep the cookie “tight”. Directions for assembling bouquet:

1. Place rocks in planter.
2. Using a knife, cut Styrofoam to size and place in planter.
3. Cover Styrofoam with candy.
4. Arrange flowers in planter.

Recipe for Royal icing:

• 1 lb confectioners  sugar
• 5 Tbsp Meringue Powder
• 1/3 cup water

Supplies for decorating cookies:

• Piping Bag
• Couplers
• WIlton STANDARD ROUND TIP #1
• Wilton Round #2 Decorating Tip
• Food coloring

Directions:

1. Beat the egg white and confectioners  sugar until peaks form.

2. Divide the icing into separate bowls. Tint each bowl with a few drops of food coloring. Stir to combine until you get an even shade in each bowl.

3. Fill a piping bag with the desired colored icing. Using a size 2 nozzle, draw right around the outline of the cookie, so that when you spread the icing over the cookie it doesn’t run over. Allow to dry.

4. Using the same color icing, add a few drops of water until you get a fairly thin, pourable consistency. Add more water if the icing is too thick or add more confectioners  sugar if it is too thin. With a teaspoon, pour the icing over the cookie until it touches the outline(you may need to use a toothpick to get into the corners).

5. Now, using tips #1 and 2 decorate flower. Use your imagination and creativity to make each flower unique. Let your cookies dry at least 2-3 hours  

This article by esthero originally appeared in Mishpacha Magazine.  

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