Cookie Bouquet (Sandra Lee) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 packages sugar cookie dough |
2 teaspoons cherry extract |
1 cup all-purpose flour |
decorating icings |
8 tall lollipop sticks |
flower cookie cutters |
floral foam |
easter basket grass or tissue paper |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
3. Cut out flower shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
4. Decorate with icings. Let the icing dry overnight.
5. Place the foam in a basket or large bowl. Insert the cookies into the foam and decorate the top of the foam with Easter grass or tissue paper.
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