This beautiful arrangement is sure to be a most popular bouquet. Let your creativity blossom as you beautify each flower. As an added bonus, these flowers are sure to stay fresh-looking throughout Yom Tov — if they’re not eaten first.
You will need:
your favorite sugar cookie dough
flower-shaped cookie cutters
heavy rocks (to prevent bouquet from tipping)
candy to cover Styrofoam
any of the following, to decorate your cookies: edible
markers, colored sugar, colorful chocolate chips, rolled
fondant, or royal icing
To make cookie flowers:
1. Roll out cookie dough (do not roll too thin, as cookie should be thick enough to hold skewer).
2. Using your cookie cutter, cut out flowers.
3. Place the end of a skewer on each cookie, about halfway up the cookie, and gently press into the dough. Cover the part of the skewer that is in the cookie with a small piece of dough. Flip the cookie over.
4. Bake according to recipe directions.
5. Decorate as desired.
If cookie separates slightly from the skewer during baking, remove the skewer, dip in icing or melted chocolate, and reinsert — this will act as glue to keep the skewer firmly in place.
To assemble bouquet:
1. Place rocks in bottom of planter. Using a knife, cut Styrofoam to size and place in planter.
2. Cover Styrofoam with candy.
3. Arrange flowers in planter.
5 Tbsp meringue powder (found where cake decorating supplies are sold)
1/3 cup water
1 lb (450 g) confectioners’ sugar
a few drops food coloring (red, green, blue, or whatever colors you like)
tips #1, #2
1. Combine meringue powder and water and beat together with the confectioners’ sugar in a mixing bowl until peaks form.
2. Divide the icing into separate bowls. Tint each bowl with a few drops of food coloring. Stir until you get an even shade in each bowl.
3. Fill a piping bag with the desired colored icing. Using a size 2 nozzle, pipe an outline around the edge of the cookie, so that when you spread the icing over the cookie it doesn’t run over. Allow to dry.
4. Add a few drops of water to the same color icing until you get a fairly thin, pourable consistency. Add more water if the icing is too thick or more confectioners’ sugar if it is too thin. With a teaspoon, pour the icing over the cookie until it touches the outline (you may need to use a toothpick to get it into the corners).
5. Decorate the flower in contrasting colors or darker shades of your previous color, using tips #1 and #2. Use your imagination and creativity to make each flower unique.
6. Let your cookies dry at least 2–3 hours before “planting” in the planter.
This recipe appeared in Mishpacha Magazine, May 2012.