Hi, a member by the name of thecavemaven gave me a recipe she used for her palm tree cookies she used on a baby shower cake. I did the same recipe. They came out wonderful!
Here is what she sent me, I hope she doesnt mind that I gave this out..
She also gives hints on how to make them flat and even. Here it is:
Cookie Creations Cookies
1 1/2 sticks (3/4 cup) softened butter or margarine (I use Nucoa Margarine)
3/4 C. sugar
2 tsp vanilla (or any favorite flavor. I like almond or orange)
2 C. flour
1/4 tsp salt
1/4 tsp baking soda
Cream butter and sugar until well mixed. Beat in the egg and vanilla. Slowly add the dry ingredients until well blended. Chill for 1 hour. If dough is way too soft and sticky, which may happen if your margarine has a higher water content, just add some flour a little at a time until you get the desired consistency. However, remember the dough should still be a bit soft. This is why it needs to be chilled.
Also, keep dough chilled in between rolling batches. Roll out dough between parchment paper or plastic wrap. I like to roll mine thick, but this is just a personal preference. Cut dough with cookie cutters and place onto parchment paper for baking. To insert lollipop stick, twist stick while inserting into cookie. I lay my hand on top of the dough so I can feel how far the stick has gone it. It must go at least half way up the cookie. Make sure your sticks dont overlap.
Bake in a preheated 350-degree oven for 8-12 minutes. Remove when they just start to brown at the edges. Immediately use the back (flat) side of a pancake turner to flatten the cookies so you have a flat surface to work on when decorating. Cool for 2-3 minutes on cookie sheet, then remove from the baking sheet and cool completely on a cooling rack before decorating them. Dont handle by sticks until completely cooled!
3 C. powdered sugar
1/4 C warm water
1 T light corn syrup
1-2 tsp. flavoring (I use almond extract)
Food Color (paste)
Dissolve syrup in the warm water. Mix in extract, sugar and until you have a smooth glaze. Add more sugar to thicken or more water to thin. This will vary depending on the humidity and where you live. Just remember to use thicker for outlining and thinner for filling in. If you are familiar with color flow, its the same technique. Your fill-in icing should disappear into itself at the count on 10.
There are two methods for decorating your cookies. My preferred method is to decorate with parchment bags fitted with a #4 or #5 tip for outlining and then fill in the middle with thinner icing. Work quickly to fill in the middle before the icing crusts over. If you dont have icing bags and tips, you can use squeeze-style candy making or condiment bottles. If using different colors (ie, one for outlining and another for filling in) let the first color dry for an hour or so before decorating with the second color. Otherwise, your colors may bleed. Once dry, you can then decorate on top of the first layer with royal icing or food coloring markers. This can be especially fun if you want to write messages on your cookies or add details like smiley faces, hearts, etc.
The other method for decorating is to warm the glaze briefly in the microwave and stir thoroughly. Then dip the cookies in glaze. This does not give as pretty and dramatic an effect as the outlined and filled in method, but is easy and fast.
Store leftover glaze in a covered, plastic container in the fridge.