Flower Blossom Cookies |
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Preparation time: 45 minutes
Baking time: 10 minutes
Freezing: Excellent
Makes: 50 Cookies
Cookies
1 cup (250 mL) butter, softened
½ cup (125 mL) sugar
1 egg
1 can (300 mL) Eagle Brand® Low Fat Sweetened Condensed Milk
2 tsp (10 mL) vanilla
4 ½ cups (1.1 L) Robin Hood® All Purpose Flour
½ tsp (2 mL) baking powder
50 lollipop sticks
Glaze
3 cups (750 mL) icing sugar
4-6 tbsp (60-90 mL) water
Food colouring (optional)
1. Preheat oven to 375°F (190°C). Grease or line baking sheets with parchment paper.
2. Cookies: Cream butter and sugar until well combined. Add egg, condensed milk and vanilla and mix until smooth. Mix in remaining dry ingredients.
3. Divide dough into 4 pieces. On a lightly floured surface roll each piece to a ¼ inch (5 mm) thickness. Cut out flower shapes with 2 - 3 inches (5 cm-7.6 cm) floured cookie cutters and place on prepared baking sheets. Place lollipop stick underneath cookie, lightly pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
4. Bake for 8-10 minutes, or until beginning to colour. Cool on racks.
5. Glaze: Combine icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food colouring to each container. Using a small paint brush, paint each cookie any way you like.
Tips:
- Sprinkle on decorations such as coloured sugar or sprinkles while the glaze is still wet. They will dry and stick to the cookies.
- Wrap stems of cookies with tissue and ribbon to make a bouquet.
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