Cookie Bouquets
Source of Recipe
Reprinted from School Days Parties © Company's Coming Publishing Limited
List of Ingredients
Shortening (such as Crisco), softened 1/2 cup 125 mL
Granulated sugar 1/2 cup 125 mL
Package of strawberry (or raspberry) flavoured jelly powder (gelatin) 3 oz. 85 g
Large eggs 2 2
All-purpose flour 2 1/2 cups 625 mL
Baking powder 2 tsp. 10 mL
Salt 1/2 tsp. 2 mL
Egg whites, fork-beaten 2 2
Coloured sanding (decorating) sugars (or sprinkles), in various colours
Lollipop sticks (5 inch, 12.5 cm, length), see Note 14 14
Styrofoam cups (8 oz., 227 mL, size) or foam core for base of cups (optional) 4 4
Plastic pots (12 oz., 341 mL, size), optional 4 4
Marbles (or other weights), optional
Chocolate wafer crumbs (optional) 2 cups 500 mL
Recipe
Beat shortening, sugar and jelly powder in large bowl until light and creamy. Beat in eggs, 1 at a time, until well blended.
Combine flour, baking powder and salt in medium bowl. Add, 1/2 cup (125 mL) at a time, to shortening mixture, mixing well after each addition. Divide dough into 4 portions. Roll out 1 portion on lightly floured surface to 1/4 inch (6 mm) thickness. Let children cut dough into shapes with lightly floured 3 to 4 inch (7.5 to 10 cm) flower-shaped cookie cutters. Repeat with remaining dough.
Brush cookie surface with egg white. Let children sprinkle coloured sugars on top. Push lollipop stick 1 to 1 1/2 inches (2.5 to 3.8 cm) into bottom edge of flower shape to make stem. Place "flowers" on greased cookie sheets. Bake in 375°F (190ºC) oven for 8 to 10 minutes until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire rack to cool completely.
Cut styrofoam cups to fit upside-down inside pots. Fill cut styrofoam cups with marbles. Invert pot onto filled cup. Invert pot to stand upright. Top with cookie crumbs to resemble dirt. Stand about 3 "flowers" into cups, pushing down through styrofoam 1 to 1 1/2 inches (2.5 to 3.8 cm) to hold upright. Makes about 14 cookies, depending on size of cookie cutters.
|
Â
Â
Â
|