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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sugar cookie bouquets/ Roll Out Cookies Recipe

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This recipe for Sugar cookie bouquets/ Roll Out Cookies, by , is from Recipes from the Dahl House, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacque Dahl


1 cup butter or margarine
1 cup sugar
1 large egg, beaten
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
24 wooden skewers
48 gumdrops
frosting recipe of choice, but should be one that will dry and stay in place.

Preheat over to 400.
Cream together the butter/margarine and sugar. Beat in egg and vanilla. Combine baking powder and flour then add to the creamed mixture 1 cup at a time.
Do not chill the dough!
Divide into 2 balls. Roll out on a floured surface about 12" in diameter and 1/8" thick. Dip cutter in flour before each use. Bake on an ungreased cookie sheet, middle rack, for 6-10 minutes or until lightly browned.
As soon as the cookie comes out of the oven, poke a hole in the center with the skewer. Let them cool completely, then decorate. Let the frosting dry, then place one gumdrop on the skewer just low enough to fit the cookie and one more gumdrop (see photo). Once decorated and dried, place one cookie at a time into a pot, jar, or whatever you want to place them in to display.

Personal Notes:
Personal Notes:
This recipe comes from Pat Beckstead. She was an amazing woman, with gumption, that loved everyone. She quickly became Grandma Pat to our family. We loved to make cookie bouquets, gingerbread houses, and candy trains with her.




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