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Cookie Bouquets Recipe

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This recipe for Cookie Bouquets is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
3 c. flour
2 tsp. baking powder
1 scant tsp. baking soda
1/2 tsp. nutmeg
1/2 c. Crisco shortening
1/2 c. butter flavored Crisco shortening
2 eggs, beaten
1 1/2 c. sugar
4 T. sweet milk
1 tsp. vanilla
Bamboo skewers
Shiny Frosting:
1 lb. powdered sugar
2 T. meringue powder
1/8 tsp. salt
1/3 c. warm water (approximately.)
1 tsp. vanilla
1 1/2 tsp. lemon juice
Directions:
Directions:
To prepare an updated version of Paula's Christmas cookies, mix flour, baking powder, baking soda and nutmeg in the bowl of a food processor. Add shortenings broken into pieces and pulse food processor until mixture is uniform crumbs. Mix together sugar, milk, eggs and vanilla. Add to the flour mixture with pulsing until a soft dough forms. Chill well. Roll dough 1/4-inch thick on a floured pastry cloth. Use cookie cutters to cut desired shapes. Place cookie shapes on a sprayed air-bake cookie sheet. On top of each cookie, press a bamboo skewer extending 1 to 1 1/2 inches into the cookie, as for a lollipop. Bake at 375º, 8 minutes or until very light golden color. Carefully transfer slightly cooled cookies to a cooling rack using a spatula to support stick/cookie area.
Frosting: Using a mixer, blend powdered sugar, meringue powder and salt. Add warm water and beat to a shiny meringue appearance. Add flavorings. Spread frosting, colored as desired, over the entire top surface of the cookie, covering the stick. Decorate as desired.
For presentation, hot glue Styrofoam into a medium sized basket; cover with Easter grass. Insert cookies for a pleasing arrangement. Add extra frills using additional bamboo skewers topped with ribbon curls and colorful candies (jelly beans, chocolate kisses, etc.).

 

 

 

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