does anyone have good cookie recipe that will work when making cookie bouquets? any help would be great. any good books out there on this??? :

the No Fail Sugar cookie recipe found in the "recipe" sections seems to be a hit. I've used it before and really liked them. They hold up well in the bouquets.

Hope that helps.

I use the No Fail Sugar Cookie recipe too. It is easy to work with, tastes good and doesn't lose it's shape when baked. Also, there is a tutorial in the article section on decorating cookies with this recipe and a really good icing recipe.

Cindy

P.S. Welcome to Cake Central!!

Thread on how to make cookie bouquets:
(includes tutorial, cookie and frosting recipes, etc.)

http://forum.cakecentral.com/cake-decorating-ftopict-56979-.html

http://forum.cakecentral.com/cake-decorating-ftopicp-709281-.html

HTH

thanks i will try the never fail sugar cookie. thanks

I've tried the Wilton's Rollout Cookie recipe and its delicious, sugary and buttery!

Yum! Everytime I make it and give out to friends the go crazy. I even sent some to my relatives to Puerto Rico for Christmas, and they are still talking about them.

Ditto on the NFSC- you just can't go wrong with this recipe.

You'll find lots of inspiration here--and THEY are right--this is so addictive.

What is NFSC?

Thanks Maria

THANKS EVERYONE LOVE THIS SITE. THERE IS SO MUCH INFORMATION THAT I DIDN'T KNOW. THANKS.

I found a great chocolate cookie recipe that does great on the cookie sticks...taste like choc..brownies..mmmm
I made a batch for practice to see how they would hold up and taste...gave them away to people at work and they all loved them. They also like the NFSC and it was about 50-50 split on which they liked best.

Tricia, please share your choc cookie recipe.

I am more than happy to share it..
Chocolate cookies
1 cup butter
1 1/2 cups sugar
2 eggs
2 t. vanilla
3 cups all-purpose flour
2/3 cup unsweetened cocoa ( I Used Hersheys cocoa)
1/2 t. salt
Beat butter,sugar, eggs and vanilla until well blended. In another bowl stir together flour, cocoa and salt. Add to butter mixture and blend well Refrigerate dough about 1 hr or until firm enough to roll out dough. (When I rolled out my dough I had to use a little bit of flour sprinkled on it to get out the sticky) Bake 7 to 11 minutes or until no indentation remains when touched. Remove from cookie sheets. Cool completely.
**The delicate dough may crack while being rolled out. Simply knead with hands a bit and roll again.
I did test and make sure it would stay on a cookie stick and it did well! I tasted it with RBC and also with RI...both tasted good.
Hope you try the recipe and would like any feed backs.

....sorry forgo to add...
Bake at 325*

Thanks Tricia!
Hopefully I'll try it soon and let you know how I like it.