Fidget Spinner Cookies Recipe By Tasty Recipes

AQUARIUM COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, mix softened butter and sugar until smooth. Add the egg and stir well to combine. Sift in the flour and fold until fully incorporated.
• Cover the dough with plastic and rest in a fridge for at least 30 minutes.
• Preheat the oven to 350˚F (180˚C).
• Sprinkle flour on the work surface and rolling pin so the dough won't stick. Roll out the dough to ¼- to ⅛-inch (6- to 3-mm) thickness. Using a 3-inch (7-cm) round cookie cutter, cut out the dough.
• Cut out center of each cookie with using a 2-inch (5-cm) round cookie cutter.
• Place the cookie on a parchment-lined baking sheet and bake for 10 minutes.
• Take out the sheet from the oven and place hard candies in the center of each cookies. Bake for 3-5 minutes or until the hard candy melts and spreads out.
• Let the cookies cool completely.
• In a microwave-safe bowl, melt the white chocolate, about 10-15 seconds.
• For the bottom cookies, add your favorite sprinkles onto the hard candy. Take the top cookies and drizzle melted chocolate around the rims. Immediately sandwich the 2 cookies and set in fridge for 15 minutes.
• Enjoy!

PRESSED FLOWER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3-5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
• Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
• Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
• Working in batches if needed, bake the cookies for 8-10 minutes, until lightly browned around the edges.
• While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
• Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1-2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
• Arrange the cookies on a platter or in a gift box and serve.
• Enjoy!