Flower Cookie Pops

These garden-inspired cookies make great gifts for friends who have a green thumb. Or serve on a party dessert platter.



by 1  person


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Servings: 24
Yield: 24 cookies
Prep Time: 50 mins
Related Categories: Cookies, Desserts
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Ingredients
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    2/3  cup 
    butter, softened
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    1/2 8  ounce can 
    almond paste, crumbled (1/2 cup)
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    1/3  cup 
    sugar
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    2   teaspoons 
    finely shredded orange peel or lemon peel
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    1   teaspoon 
    baking powder
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    almond extract
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    1   
    egg
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    2 1/2  cups 
    all-purpose flour
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    Paste and liquid food coloring (optional)
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    Short wooden dowels
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    1   
    egg white, beaten
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    Sugar

Directions
1.
In a large mixing bowl beat butter and almond paste with an electric mixer on medium to high speed about 1 minute or until combined. Add the 1/3 cup sugar, the orange peel, baking powder, salt, and almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
2.
Divide dough into several portions. Work desired paste food coloring into each portion, if desired. Cover and chill for 1 hour or until easy to handle.
3.
Grease cookie sheets; set aside. On a lightly floured surface roll half of the dough at a time to 3/8-inch thickness. Cut into desired shapes using 2-1/2- to 3-1/2-inch cutters. (Or, if desired, shape flower cookies and leaves from dough.) Place cookies 1 inch apart on the prepared cookie sheets, staggering rows of cookies so that wooden dowels can be inserted into flower shapes. (If desired, stain dowels with green liquid food coloring.) Insert a wooden dowel 1/2 inch into the bottom edge of each cookie. Brush cookies with egg white and sprinkle lightly with sugar.
4.
Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm and bottoms are very light brown. Cool on cookie sheet for 1 minute. Carefully transfer cookies to a wire rack and cool completely. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes about 24 cookies.
Tip
  • To Present This Gift... Trace cookie cutter shapes onto the sponges. Cut out shapes. Soak sponges in water to expand. Squeeze out excess water. Place paints on paper plate. Dip sponges in desired paint colors. Sponge-paint the flowers on the flower box as desired. While the paint is wet, sprinkle with glitter. Tap off excess glitter. Paint stems and leaves. Let the paint dry. Line box and cover cookies with tissue paper. Place lid on box and tie with a ribbon bow. Trim the ribbon ends, if needed.
Tip
  • Also try this... Use seasonal cookie cutters to create holiday motifs such as bells, leaves, or snowflakes to embellish the box lid.
Note
  • To present this gift you will need: Pencil, flower- and heart-shape cookie cutters, flat crafts sponges, scissors, acrylic paints in pink, yellow, purple, green, or other desired colors, paper plate, flower box (available from floral shops), white glitter, paintbrush, tissue paper, and ribbon.
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