Confetti Blossom Cookies Recipes

CONFETTI CAKE BATTER COOKIES

Steps:

• In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll. , Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake cookies as directed; decorate as desired.

S'MORES BLOSSOM COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
• Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
• Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
• Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

SUNNY'S CEREAL CONFETTI COOKIES

Steps:

• Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract.
• Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined.
• Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.
• Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies.

PATTI'S PEANUT BLOSSOM COOKIES

Steps:

• Pre heat oven to 375 degrees.
• Combine all ingredients except kisses & 2 tbs sugar, in a large mixing bowl.
• Mix on low speed until dough forms.
• Shape dough into 48 balls.
• Roll balls in sugar.
• Place on ungreased cookie sheet.
• Bake at 375 degrees for 10-12 minutes.
• Immediately out of oven insert candy in center of cookie until cookies crack around edges.

PEANUT BLOSSOM COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter, peanut butter and sugars.
• Add egg and vanilla.
• Blend in flour, soda and salt.
• Roll dough into 1" balls and roll in granulated sugar.
• Place balls on cookie sheet and bake for 8 minutes.
• Remove half baked cookies from the oven, press one Hershey kiss into each.
• Return to oven and bake 2-3 more minutes.
• Remove from oven and cool completely.

POINSETTIA BLOSSOM COOKIES

Steps:

• Preheat oven to 350 degrees.
• In bowl, cream together the butter, sugar, dry Jell-O powder, eggs and extract. Add baking powder, salt, and food coloring. Add flour and mix well. Cover bowl with plastic wrap and refrigerate about 2 hours or until dough is firm. Shape dough into 1 1/4-inch balls and roll in red-colored sugar. Place balls about 2 inches apart on greased baking sheets. Using a sharp knife, make cuts in top of each ball, not quite all the way through, to make 6 pie-shaped wedges. Spread wedges apart very slightly to form flower petals; cookies will separate and flatten as they bake. Bake 8-10 minutes or until set. If using candies, immediately press one candy in center of each cookie. Let cookies cool on baking sheet a minute and then remove to wire rack to cool completely. If not using candies, pipe a dab of prepared cake frosting in center of each cookie when they are completely cooled.

ORANGE BLOSSOM COOKIES

Steps:

• Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
• Add egg, 3 tablespoons orange juice, orange peel and vanilla; continue beating until well mixed.
• Reduce speed to low; add flour and salt. Beat until just combined.
• Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (2 hours).
• Heat oven to 375°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2 1/2-inch flower-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are golden brown. Cool completely.
• Meanwhile, combine powdered sugar and butter in small bowl. Beat at medium speed, scraping bowl often and gradually adding enough orange juice for desired spreading consistency (2 to 3 minutes). Frost cooled cookies. Decorate with sugars, if desired. .