The Freshman Cook: A DIY Cookie Bouquet!

Have you ever wanted to give someone a little gift, but you didn’t want it to look like a big deal.? You just wanted to let them know you were thinking of them, or you wanted to thank them, or maybe you don’t know them very well, but you like them and want to wish them a Happy Birthday! This Cookie Bouquet is your answer.

DIY Cookie Bouquet

No Fail Sugar Cookie Recipe  2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoon Almond Extract

5 cups Flour

3 teaspoon Baking Powder

1 teaspoon Salt

Antonia74 Royal Frosting

3/4 cup Warm Water

5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioner’s Sugar

Frosting Colors Neon Green, blue, black, red, yellow

Cookie Sticks

Wilton Tips #1, #2

3 Colors of ribbon to coordinate with frosting

Small glass vase

Small piece of floral foam that fits snug in vase Place flour, baking powder and salt in a bowl and set aside.
Cream together the butter and sugar.
Add your eggs and almond extract. Add flour mix a little at a time until it is incorporated. This is an easy and efficient way to handle your dough: Place a piece of parchment paper, or wax paper on the counter. Have a rolling pin available to use. The green rings on the rolling pin help the dough roll out evenly. If you have them, use them. They are wonderful! Take a spoonful of dough and place it on your paper.
Fold the paper in half to cover the dough, then roll ¬†it to 1/4″ thickness. This is where the bands come in. Do this again until all of your dough is rolled ¬†between the parchment paper. Place the dough on a ¬†baking sheet, and cover with plastic. Refrigerate until they are firm. Once they are firm, cut out your cookies and bake at 350 degrees for 8-9 minutes. Before you cook the cookies, place a cookie stick in the back if the cookies. Then take a small square of cookie dough, flatten it and place it over the stick on the back of the cookie. The small square will become part of the cookie back while baking, and will hold the stick in place, Make sure that the cookie ¬†you want in front of your display is shorter. While your cookies are baking, make your frosting. Place the meringue powder in the water ¬†and whisk for 30 seconds. Add the cream of tartar and whisk 30¬†seconds again.
Add the confectioner’s sugar all at one time. Mix on low for 10 minutes. Remove frosting and place in a sealed bowl. It can get dried out quickly. Mix your colors together. Add water to the frosting for the right consistency. Begin decorating by outlining your cookie.

Fill in and decorate your cookies.
Place small wedge of foam in vase.
Cut coordinating ribbon.
Stick cookies in vase. Attach ribbon with plastic headed pins. Make it look festive and full. Give to the lucky recipient! I found my tiny vase at the dollar store, but it was some time ago. I think they have some seasonal ones right now that might work for you if you are interested. You could really use anything that has a design on it that you like. Let me know if you make a cookie bouquet of your own. I would love to see it! Thanks for stopping by today! You might enjoy these past posts: Shamrock Cookies Beach Cookies Sugar Cookie Thongs

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