Bloomin Sugar Cookies Recipes

FROSTED COOKIE BOUQUET

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.

SUGAR COOKIE BLOSSOMS

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, butter, vanilla and egg with spoon until smooth. Stir in flour.
• Shape dough into 1-inch balls. (If dough is too soft to shape, cover and refrigerate at least 1 hour.) Roll balls in colored sugars. On ungreased cookie sheet, place about 2 inches apart.
• With kitchen scissors or paring knife pointing down, snip each ball in half, cutting three-fourths of the way through dough; cut each half into 3 wedges for petals.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Immediately press 1 candy into each cookie. Cool completely.

BLOOMIN' SUGAR COOKIES

Steps:

• In a mixing bowl, beat margarine or butter and cream cheese with an electric mixer on medium-to-high speed about 30 seconds or until softened.
• Add about half of the flour, the sugar, egg, baking powder, and vanilla to the margarine mixture. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.
• Divide dough in half. Cover and chill for 3 to 24 hours, until easy to handle.
• On a lightly floured surface roll each portion of dough to 1/4" thickness. Cut into 2 1/2 to 3 1/2 inch shapes (I use the large Wilton cookie cutters).
• Place 1 inch apart on an ungreased cookie sheet. Bake at 375 for 9-10 minutes or until edges are firm and bottoms are very lightly browned.
• Carefully remove cookies and cool on a wire rack.
• Frost with Meringue Powder Glaze (recipe #188685).

MERINGUE POWDER GLAZE

Steps:

• With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
• Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
• Divide into separate bowls if desired before tinting with paste food coloring.
• Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).