Directions: |
Directions:In large mixer bowl, beat butter and sugar at medium speed until light and fluffy. Add egg and vanilla; beat at low speed until combines. In small bowl, whisk together flour, baking powder, and salt. Add to butter mixture; beat until combined.
Divide dough into 12 pieces. On lightly floured surface, roll 1 dough piece at a time about 1/4 inch thick. Using 4-inch flower cookie cutter, cut out 1 cookie from each dough piece. Using metal spatula, place cookies 2 inches apart on parchment-lined baking sheets. Insert 1 stick about 1/3 of the way into each cookie. Bake in 350 degree F. oven until outer edges of cookies just begin to brown, about 10 to 12 minutes. (Cookies will firm up as they cool.) Let cool at least 10 minutes on baking sheets before transferring to wire racks to cool completely.
Using back of small spoon, spread colored Glazes almost to edges of cookies; let dry.
Spread circle of white Glaze about the size of a quarter in center of 1 cookie. Quickly cover with sprinkles, pressing lightly to adhere. Gently shake cookie to remove excess sprinkles. Repeat procedure with remaining cookies.
Makes 1 dozen. |
Personal
Notes: |
Personal
Notes: Very cute and a great Easter Centerpiece. The cookies are good too. To make cookie bouquet: cut six pieces of ribbon; tie bow on each cookie stick. Place a foam block in decorative container, trimming to fit. Insert cookies into foam to form bouquet. Use shredded edible grass to cover styrofoam. (Container should be heavy enough that it will not tip with weight of cookies.
To see a picture of the cookies, go to www.dierbergs.com and search "Crazy Daisy Cookie Bouquet".
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