Cookie Bouquet

4.7
(3)
2 Reviews

Three dozen shortbread cookies are decorated with royal icing and attached to lollipop sticks to create this delectable arrangement. Follow this technique, then get creative with the details!

Recipe by Smart Cookie
2
2
Prep Time:
1 hrs 30 mins
Cook Time:
10 mins
Additional Time:
5 hrs 55 mins
Total Time:
7 hrs 35 mins
Servings:
36
Yield:
3 dozen cookies
Jump to Nutrition Facts

Ingredients

Shortbread Cookies:

  • 3 ½ cups all-purpose flour

  • ¼ teaspoon salt

  • ¾ pound unsalted butter, softened

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

Royal Icing:

  • 4 cups confectioners' sugar, sifted

  • 10 tablespoons water, or as needed

  • 2 tablespoons meringue powder

  • 1 teaspoon gel food coloring, or as desired

  • lollipop sticks

Directions

  1. Whisk flour and salt together in a medium bowl and set aside.

  2. Cream butter and sugar together in the bowl of stand mixer on medium speed until light and fluffy, about 4 minutes. Add vanilla extract and mix to combine. Slowly add flour and mix on low speed until a dough comes together.

  3. Turn dough out onto a lightly floured surface and shape into 2 flat disks. Wrap each in plastic wrap and chill for 30 minutes.

  4. Line 3 baking sheets with parchment paper. Roll out one of the chilled dough rounds to 1/4-inch thickness and cut out flowers using cookie cutters of your choice. Re-roll the dough up to 3 times and continue cutting out cookies. Transfer cookies to a baking sheet using a flat spatula. Place cookies about 1 inch apart, fitting about 12 on each sheet.

  5. Roll out the second dough round and repeat cutting out flowers until you have about 3 dozen cookies in total. Freeze cookies for 20 minutes to help maintain their shape.

  6. Preheat the oven to 350 degrees F (175 degrees C).

  7. Bake until the edges start to look pale golden, 10 to 15 minutes. Cool on pans for 5 minutes. Transfer to a wire rack and cool to room temperature, at least 1 hour.

  8. Combine confectioners' sugar, 5 tablespoons water, and meringue powder in the bowl of a stand mixer and mix on medium until a thick icing forms. Add more water, 1 tablespoon at a time, until desired texture is reached. Divide icing among several bowls and tint with desired gel food coloring.

  9. Decorate cookies as desired using a pastry bags and tips. Reserve any leftover icing in an airtight container for attaching the sticks. Let icing dry, 4 hours to overnight.

  10. Attach lollipop sticks to the back of the dry cookies with royal icing. Tie together with ribbon or arrange in a gift box.

Nutrition Facts (per serving)

191 Calories
8g Fat
29g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 191
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 20mg 1%
Total Carbohydrate 29g 11%
Dietary Fiber 0g 1%
Total Sugars 19g
Protein 2g
Calcium 4mg 0%
Iron 1mg 3%
Potassium 16mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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