Cookie Bouquet Cookies

photo by DianaEatingRichly




- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
30-40 cookies
ingredients
- 1 1⁄2 cups butter, softened
- 1 cup white superfine sugar
- 1 cup confectioners' sugar
- 1⁄2 lemon, zest of, only
- 4 eggs
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
directions
- In a large bowl, cream together butter and sugars until smooth. Add lemon zest. Beat in eggs and vanilla. In another bowl, combine flour, baking powder and salt. Add to wet ingredients slowly. Cover and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F. Roll out dough on floured surface to 1/4 to 1/2 inch thickness. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
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Reviews
-
Delicious cookies! I generally don't enjoy the process of cutout cookies but these are really worth the trouble. I used ultra-fine baker's sugar & the zest of the whole lemon. Iced with Kitt's icing from recipe #261889, these were fun project to make with DD. I'd like to make an actual bouquet with these one day & I'm wondering if the skewers are soaked in water & then baked in the cookie. Thanks for sharing, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.
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I decided to make a bouquet, and instead of frosting them just drew lines with a toothpick on my cookie leaves and then used egg white died red and yellow to give them color. Made for an easy edible gift. To cook them on the sticks, you don't have to soak them as someone asked. Just lay the sticks on your cookie sheet and put the cut out cookies right on top of them.
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RECIPE SUBMITTED BY
I am completely in flux right now. I am hoping to move to NY and pursue a career in medicine. I am a pianist and a teacher, and love to cook and experiment with different things. My boyfriend is an opera singer in Brooklyn, and I hope to join him up there, and learn a lot more about international cuisine than I do in Texas!
I haven't used too many cookbooks since I became addicted to 'Zaar. I find way too many interesting things on here to try, and it's great to have the reviews already there, too, to give some other ideas of additions or changes.
I have also become a big fan of making my own spice rubs and sauces. I generally pull out 10 or 12 things from my cabinet, start smelling them, and then dumping them in as I feel the urge.
I don't really have a favorite dish to cook, though one of my new personal favorites is my Strawberry Pork Tenderloin. I just love when I get to be in the kitchen all day. I have an iPod shuffle that I clip to my apron, and I frequently sing and dance in the kitchen while I cook!
There is a restaurant in Houston called Raffa's, and they are absolutely fab. They make a pork dish with fresh rosemary and a raspberry sauce that was largely inspiration for the Strawberry Pork Tenderloin I love to make. Other than that, I love Chinese take-out in any form, and just found tons of new restaurants in New York that I totally love.
The more I read of people on this site, the bolder I get at trying my own things in the kitchen. I used to be a "recipe only" gal, and followed them to the letter, but am finding it can be much more fun to create your own. The worst that can happen is you make the occasional flop, right?
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