Flower Cookie Pops!
Recipe from C Love
Cookie Dough:
*I doubled this recipe.
1/2 c. shortening
3/4 c. sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. Almond Extract
2 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 - 3 T. milk
Cream shortening and sugar; add egg and beat well, add vanilla and almond extract. Mix dry ingredients together and slowly add to sugar and egg mixture, alternating with milk. Chill until able to handle. Roll out to 1/4 inch thickness and cut out with your favorite cookie cutters. Place each cutout carefully over a cookie pop stick (not a lollipop stick). Bake at 350 for 10 minutes.
Royal Icing:
3-3/4 to 4 cups Powdered Sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water
In a bowl, combine all ingredients. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes or until peaks form. Yield: 3 cups. You may want to add a little more water so it’s not too stiff and easier to outline the cookies. Outline cookies with cake frosting tip.
Almond Glaze:
*I tripled this recipe.
1 T. Butter, melted
1 1/2 Cup Powdered Sugar
1 T. Corn Syrup
1 tsp. Almond Extract
2 1/2 T. Milk
Mix all ingredients with a wire whisk – add additional milk carefully until you reach desired consistency. You will probably want to double this recipe.
Once colored, pour into squeeze bottles. Fill in cookies once the royal icing has hardened.
After each cookie had cooled. I carefully removed the stick and reattached it with white royal icing.
Here was ET's finished product...
You can see Nate and ET painted wooden flowers. Also, ET traced his hand on colored paper and I wrapped it around a Popsicle stick and curled the fingers back to make them look like flowers. The kids also made a frame, answered a questionnaire about their mom, and made a card. Needless to say, we were all worked hard last week.
These were so good and SO cute!! Thanks for thinking of me :) I'm very much looking forward to Addison joining your pre-school!
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