I am interested in making a cookie bouquet to send to a friend for his birthday later this month. I've never made one and I can't find directions except for how to ship a cookie bouquet. Can someone help me out? I'm looking for a recipe, which type of frosting to use and basic directions for the bouquets.
Thanks!!
Becky
I am interested in making a to send to a friend for his birthday later this month. I've never made one and I can't find directions except for how to ship a . Can someone help me out? I'm looking for a recipe, which type of frosting to use and basic directions for the bouquets.
Thanks!!
Becky
I've not done a cookie bouquet, but have been reading up on it. I did make Easter cookies last week and they turned out great. I used Penny's Pastries recipe (listed below). I also did MMF cut out w/the same cookie cutter and placed on the cookie as it came out of the oven. It sort of melted onto the cookie. I then decorated with Alice's Cookie Icing (found here on CC). This dries hard like royal icing, but is still soft when you bite into it. I had rave reviews on these.
Some people say they add corn syrup to their stick before inserting in the cookie prior to baking. THey say it helps to glue the stick to the cookie. Some also mentioned placing the stick so that it's in 1/2 way up the cookie. Some use the lollipop sticks others use bamboo skewers.
Pennys Roll-and-Cut Cookies The recipe can be made as large as your mixer will hold and the finished dough can be held in your freezer for a month. When youre ready to use it simply bring the dough to room temperature before rolling and baking. Finish the cookies with either sparking sugars or slather with tinted Royal frosting or buttercream.
Yield: 4-6 dozen cookies
Temperature: 325 degrees
Baking time: 8-10 minutes
2 cups salted butter
2 cups granulated sugar
2 large eggs
4 tablespoons whipping cream or whole milk
4 tablespoons pure vanilla extract
2 teaspoons almond extract
6 cups all-purpose flour
1 tablespoon baking powder
Instructions:
1. Preheat oven to 325 degrees. Prepare cookie sheets with kitchen parchment.
2. In electric mixer bowl, mix butter with sugar until smooth. Remember to just incorporate these ingredients, do not cream until light.
3. Add all liquid ingredients to mixer bowl and process.
4. In a separate bowl, mix flour with baking powder.
5. Add the dry ingredients to the mixer bowl and process until heavy dough forms. This dough needs no refrigeration before rolling and cutting.
6. To prepare the dough for rolling and cutting, separate the finished dough into two large balls. Work with one dough ball at a time.
7. Flour a work surface. Knead the dough a few times to smooth it out before rolling.
8. Re-flour the surface if necessary. Sprinkle a light dusting of flour directly on the dough surface. With a rolling pin, roll dough into a disk until the dough is approximately ¼ thick. (Roll dough thicker if you prefer a more cake-like texture to the finished cookies.) Remember while youre rolling to occasionally lift the dough from the work surface and turn it so it will not stick. Add additional flour to the work surface when necessary.
9. Cut into desired shapes with cookie cutters. The dough scraps can be used several times.
10. Bake 8-10 minutes, rotating pans once during the baking cycle. The cookies are perfect when the bottoms are golden brown and the tops are light blond.
11. Cool completely on a wire rack before decorating.
Hope that helps! If you have more questions you may want to post on the Cookie forum.
Amy
Let me just add the how-to Cookie Bouquet thread:
http://forum.cakecentral.com/cake-decorating-ftopict-186031-.html
So all this great info is in one place. 
Have fun and please post pics.
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