Cut Out Cookies In A Flower Pot Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

Steps:

• Cream margarine, sugar and vanilla.
• Add eggs.
• Sift dry ingredients together.
• Add to creamed.
• Chill 3 to 4 hours.
• I always leave over night and it is a lot easier to roll.
• On well floured surface roll 1/4-inch thick (I roll mine a little bit thicker-it makes nice puffy cookies).
• Use flour for rolling pin and cutters.
• Cut to desired shapes.
• Bake at 375° for 6-8 minutes depending on thickness of cookies.

Steps:

• Cream margarine and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
• CHILL 3-4 hours or overnight before using.
• Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
• Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
• Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.

Steps:

• Dough Disk: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the granulated sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
• Line container with tissue paper and place all items inside.
• The recipe card should read as follows:
• Get started on your cookie bouquet garden by preheating the oven to 350 degrees, then butter a sheet pan. After that, roll out the dough to 1/4-inch thick on a lightly floured surface. Using the cookie cutters, cut out cookies and transfer to the prepared pan. Insert a lollipop stick inside each cookie and bake until light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
• To ice the cookies, you can either use the icing provided, or if you're feeling a bit adventurous, here's a quick and easy recipe.
• For the icing: In a medium bowl, mix the confectioners' sugar, 4 tablespoons of the milk, and the vanilla until smooth. If still too thick to spread, add the remaining tablespoon of milk a little at a time until the icing is smooth and pourable, but thick enough to coat. Measure 1/4 cup of white icing into each of 4 small bowls. Color them 4 different colors. Cover with plastic wrap until ready to use.
• When you're ready to ice the cookies, set a wire rack over a piece of waxed or parchment paper. Place the cooled cookies on the wire rack and pour the remaining white icing onto them. Using a metal icing spatula, cover the cookies completely with an even layer of icing. Before the icing sets, use forks or squeeze bottles to drizzle the other 4 colors of icing over the cookies to make spidery lines. Let harden 1 hour then store in an airtight container.
• To assemble the cookie bouquet, start by cutting out cubes of flower foam that will fit into the flower pots, then wrap the foam in plastic. Place a silk leaf against the stick in one of the iced cookies, then wrap the entire stick with floral tape, so it looks like a flower stem. Stick the cookie "flower" into the foam in the flower pot then cover the foam with jelly beans. ALL DONE!

Steps:

• For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour).
• Evenly space the racks in the oven and preheat to 350 degrees F.
• Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are golden, about 20 minutes. Cool on a rack.
• For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes.

Steps:

• Sift flour, baking powder, and salt into a bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium; add eggs and vanilla. Reduce speed to low; add flour mixture gradually, beating until incorporated. Shape dough into 2 disks. Wrap each in plastic and refrigerate until firm, at least 1 hour or overnight.
• Place 4 or 5 skewers on a parchment-lined baking sheet, alternating the direction the tips are pointed. Repeat with remaining skewers.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let 1 disk of dough stand at room temperature until just soft enough to roll, about 10 minutes. Roll out dough on a lightly floured surface to 1/4- to 1/2-inch thickness. Cut out shapes using a 3 3/4-inch flower cookie cutter (kitchengifts.com). Transfer to baking sheets, placing each cookie on a skewer, covering 2 inches of the skewer end. Gently press cookies down. (Cookies will stick once they are baked.) Roll out scraps once, and repeat. Repeat with remaining disk of dough. Freeze until cookies are firm, 15 minutes.
• Bake in batches, switching and rotating sheets halfway through, until edges of cookies turn golden, 15 to 18 minutes. Let cool on sheets on wire racks.
• Spoon royal icing into a pastry bag fitted with a small plain round tip, and decorate cookies. Let stand overnight or until icing dries completely.

Steps:

• Heat oven to 350°F.
• Process nuts in food processor until finely ground. Add flour, dry pudding mix, sugar and baking powder; pulse until blended.
• Add cream cheese and butter; process just until blended. With food processor running, add egg through feed tube at top of processor, processing until blended. (Dough might look crumbly.)
• Place dough on lightly floured surface; knead until smooth. Divide dough in half. Roll out one portion on lightly floured surface to 1/4-inch thickness; cut into assorted shapes using 3-inch cookie cutters, rerolling scraps as necessary.
• Place cutouts, 1 inch apart, on baking sheets sprayed with cooking spray. Repeat with remaining dough.
• Bake 10 to 12 min. or until edges are lightly browned. Cool 3 min. Remove to wire racks; cool completely.

Steps:

• Cream butter and sugar.
• Beat in egg and vanilla.
• Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
• If the dough is too stiff, add water one tsp at a time.
• Do not chill the dough.
• Divide dough into two balls.
• Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
• Cut out cookies.
• Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
• Frost & enjoy!

Steps:

• Cream butter and sugar. Add eggs and flavorings and mix well. Stir flour, baking powder and salt together. Add to batter and mix well.
• Chill 3-4 hours or overnight before using.
• Roll cookies out approximately 1/4 inch thick and insert cookie sticks at least 1/3 to 1/2 way into cookie.
• Bake cookies at 350 degrees F (175 degrees C) for 8-10 minutes. This dough keeps well in a covered container in the refrigerator for a couple of weeks.
• Decorate as desired. Display 3-7 cookies in a 6 inch clay pot (depending on size of cookie). Weigh pot down with dried beans and cut a circle of Styrofoam to fit snugly into top. Add ribbons and enjoy.