CHOCOLATE-CHERRY ROSE COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield About 12 cookie pops
Number Of Ingredients 12
Steps:
- Make the cookies: Pulse the flour, confectioners' sugar, cocoa powder, granulated sugar and salt in a food processor until combined. Add the butter and vanilla and pulse until the mixture looks crumbly and holds together when pinched. Transfer the dough to a large bowl and press into a ball. Knead a few times until the dough comes together. Turn out onto a piece of parchment paper. Top with another piece of parchment and roll out the dough until 3/8 inch thick. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Cut out cookies using a 3-inch round cookie cutter. Arrange 2 inches apart on 2 unlined baking sheets, then insert an 8-inch lollipop stick about three-quarters of the way into each. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are set, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water and cherry extract with a mixer on medium speed until soft glossy peaks form, about 3 minutes; add up to 1 more tablespoon water as needed until the icing is pipeable but not runny. Tint red with food coloring.
- Decorate the cookies: Transfer about 1/2 cup icing to a resealable plastic bag and snip a corner. Pipe the icing around the edge of each cookie; set the bag of icing aside for adding details later. Thin the icing in the bowl until the consistency of runny yogurt, adding 1 teaspoon water at a time. Transfer to another resealable plastic bag and snip a corner; pipe within the outline, then use the back of a spoon or an offset spatula to smooth it out. Let set, about 1 hour. Pipe the reserved detail icing on top of the cookies to make a floral design.
FROSTED COOKIE BOUQUET
If you're looking for an easy yet impressive cookie bouquet recipe, you've found it! In the spring, I cut these almond paste cookies into flower shapes and insert the pops into a block of foam fitted into a basket or bowl. You can cover the foam with tissue paper or cellophane. Add a bow if you like. Not only do the frosted almond cookies look pretty, they taste good, too. In fact, I make them all year long. -Krissy Fossmeyer, Huntley, Illinois
Provided by Taste of Home
Categories Desserts
Time 2h10m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake 7-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a bowl, whisk confectioners' sugar and milk. Divide into small bowls; tint with food coloring. Gently spread icing over cooled cookies. Decorate with other colors of icing if desired.
Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 121mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
FLOWER COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 14 cookies
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the lollipops 2 inches from the edge of the pan and 4 inches apart.
- Mix the cookie dough with the flour until it is an even texture. Use a round teaspoon measuring spoon to form leveled half circles. Use your finger to gently ease the dough out of the spoon. Place 5 of the half circles, rounded-side up, around each lollipop, leaving a little space so that they are not quite touching.
- Bake the cookies, rotating the pans top to bottom and front to back midway through baking, until the candy melts and the cookies are slightly puffed and just golden, 12 to 14 minutes. Let cool on the pans until the candy hardens, about 10 minutes.
FLOWER-POWER CUPCAKES
Dress up "wow the crowd" cupcakes with simple candy decorations even the kids can help add.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make, bake and cool cake as directed on box for 24 cupcakes.
- Spread cupcakes with frosting.
- Cut licorice into desired size pieces. Create flower shapes with licorice; arrange on cupcakes. Sprinkle candy sprinkles in center of each flower. Store loosely covered.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake (Cake and Frosting Only), Sodium 160 mg, Sugar 16 g, TransFat 1 g
More about "flower power cookie pops recipes"
NO-BAKE CHOCOLATE COOKIE POPS - JUST A TASTE
From justataste.com
5/5 (5)Total Time 20 minsCategory DessertCalories 205 per serving
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
ROYAL ICING FLOWER SUGAR COOKIES RECIPE | FOODAL
From foodal.com
Reviews 7Category CookiesCuisine Baked GoodsTotal Time 4 hrs 40 mins
COOKIE POPS RECIPE | LAND O’LAKES
From landolakes.com
MERINGUE POP FLOWER POT CAKE TUTORIAL - SUGAR GEEK …
From sugargeekshow.com
FLOWER POWER! 27 EDIBLE FLOWER RECIPES - BRIT + CO
From brit.co
FLOWER POT COOKIES - THE GUNNY SACK
From thegunnysack.com
FLOWER COOKIE POPS | BETTER HOMES & GARDENS
From bhg.com
- 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.
- 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.
- 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.
- 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.
HYACINTH FLOWER CAKE POPS | BETTER HOMES & GARDENS
From bhg.com
FLOWER POWER COOKIES | COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
SPRING FLOWER CAKE POPS - BETTER HOMES & GARDENS
From bhg.com
FUNFETTI® COOKIE POPS | VERY BEST BAKING
From verybestbaking.com
FLOWER COOKIE POPS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
HOW TO MAKE SUNFLOWER COOKIE POPS | WILTON - YOUTUBE
From youtube.com
FLOWER POWER COOKIE POPS | RECIPE | COOKIE POPS, POWER COOKIE, …
From pinterest.com
JELLY BELLY FLOWER COOKIE POPS RECIPE
From
HOW TO MAKE FLOWER COOKIES - FARMERS' ALMANAC
From farmersalmanac.com
FLOWER POWER COOKIE POPS RECIPE - EASY RECIPES
From recipegoulash.cc
FLOWER COOKIE POPS RECIPE | ZERO CALORIE SWEETENER & SUGAR …
From splenda.com
You'll also love