Cookie Bouquet
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 196
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 26
- Protein
- 1
- Cholesterol
- 19
- Sodium
- 59
- Total: 10 hr 20 min
- Prep: 1 hr
- Inactive: 9 hr
- Cook: 20 min
Ingredients
Cookies:
1 (1-pound) bag sugar cookie dough mix
1 stick butter or margarine
1 egg
Royal Icing:
1 (1-pound) box confectioners' sugar
3 tablespoons meringue powder
1/2 cup water
Directions
- Cookies:
- Preheat oven to 350 degrees F.
- Follow cookie dough mix package directions, adding butter and egg. Roll out dough and cut out desired shapes with cookie cutters or a knife. Transfer to a cookie sheet and bake until golden brown, about 20 minutes. Remove to a rack and cool completely.
- Icing:
- In a stand mixer fitted with the whisk attachment, mix all ingredients until smooth. Spread icing over cooled cookies with spatula. Dry for 4 to 6 hours or overnight.
- To decorate, use edible markers to stencil or freehand desired design. You can also tint the icing with food coloring and pipe it on the cookie. Either way, allow to set for 4 to 6 hours.
- To assemble, first decorate a flower pot to your liking. Glue floral foam inside the pot. Place each cookie on a cleaned long wooden popsicle stick and arrange in a bouquet fashion. Add hard candies around the bottom of the bouquet pot, if desired.