Lollipop Cookie Bouquets 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.

LOLLIPOP COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, oil and eggs with electric mixer on low speed until blended.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls 3 inches apart. Insert wooden stick in edge of dough until tip is in center.
• Bake 9 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. Frost and decorate as desired. Store loosely covered.

LOLLIPOP COOKIES

Steps:

• Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours.
• On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan.
• Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container.

FRUIT BOUQUET

Steps:

• Put the semisweet and white chocolate chips in separate medium glass bowls. Fill 2 medium saucepots with 2 inches of water and set over medium-low heat. Place a glass bowl on top of each of the saucepans and melt the chocolate until smooth.
• Place 2 rectangular Styrofoam blocks inside 2 loaf pans to anchor them. These will hold the dipped apples while drying.
• Insert a skewer lengthwise into each apple slice. Dip each slice into the semisweet chocolate, coating it completely with a thin layer. Poke the end of each skewer in the Styrofoam for the slices to set completely, 10 to 12 minutes.
• Once set, drizzle the apples with a thin stream of melted white chocolate using a spoon and return them to the Styrofoam to set.
• Use flower cookie cutters to cut 8 to 10 flower shapes out of the pineapple rounds, leaving the core of the pineapple rounds as the center of the flowers. Skewer the rounds going completely through the core and top with a single blueberry. Next, continue to skewer the remaining fruit according to your own preference, including: 1 strawberry per skewer, 3 to 5 grapes per skewer and 1 to 3 cantaloupe cubes per skewer, each topped with a blueberry if desired.
• To build: Place a Styrofoam ball in each of 2 mugs to anchor the skewers. Use pieces of kale to cover the Styrofoam. Cut the skewers to desired length with clippers. Place the skewers into the Styrofoam and arrange like a flower bouquet. If not presenting right away, cover lightly with plastic wrap or a 2-gallon resealable freezer bag and refrigerate for up to 48 hours.

COOKIE BOUQUET

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the sugar cookie dough with the cherry extract and 1/2 to 1 cup flour to make a very firm cookie dough. Roll out the dough to 1/4 to 1/2-inch thick. It has to be very thick for the lollipop sticks to stay in once baked.
• Cut out flower shapes and insert lollipop sticks. You should get about 8 cookies, depending on the size of your cutter. Bake according to package directions (they will probably need a little longer as they will be MUCH thicker). Cool completely.
• Decorate with icings. Let the icing dry overnight.
• Place the foam in a basket or large bowl. Insert the cookies into the foam and decorate the top of the foam with Easter grass or tissue paper.

LOLLIPOP LOVE HAND PIE BOUQUET

Steps:

• For the pie dough: Place the flour, butter, shortening, sugar and salt into a large mixing bowl. Rub the mixture between your fingers and thumbs repeatedly until the lumps of butter are much smaller and the entire mixture has a breadcrumb-like texture. This should take 2 to 3 minutes.
• Next, slowly pour in the ice water (you may not need all of it), mixing it into the dough with your hands as you pour. Add just enough water to the point where all the flour on the bottom of the bowl has been absorbed, the dough has formed into a rough ball and the bowl appears clean.
• Once you've incorporated the water, place the dough onto a lightly floured surface and knead it with your hands 2 to 3 times; gently shape into a flat disc. Wrap the dough in plastic wrap and allow to chill in the fridge for 1 hour. The dough can be kept in the fridge for up to 2 days.
• Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
• Once the dough has chilled, place it onto a lightly floured work surface. With a rolling pin, roll the dough out evenly until it is about 1/8 inch thick. Using a 3-inch round cookie cutter, cut out 16 discs of dough. If you do not have enough dough to cut 16, simply re-roll the scraps of dough and cut out the remaining discs. Place the discs onto the prepared baking sheet.
• For the filling: Use a small heart-shaped cookie cutter (roughly 1/4 inch wide, but you can make the hearts as big as you want!) to cut hearts out of the center of 8 of the discs. On each of the remaining 8 discs, place 3/4 teaspoon of jam in the middle and lightly egg wash the edges with a pastry brush. Place a 5-inch lollipop stick into the center of each jam disc. Place a heart disc of dough on top of a jam-covered disc. Gently press the discs together at the edges, sealing them against the egg-washed edge. Using a spare lollipop stick, seal the 2 pieces of dough together by pressing the edge of the lollipop stick into the dough to create a small indentation of the stick all the way around the outside of the disc. Repeat with the remaining discs. Lightly egg wash the top of the discs, then sprinkle a pinch of sugar over the top of each.
• Bake until golden brown, 20 to 25 minutes. Allow to cool for 15 minutes.
• To serve, place a Styrofoam ball into the bottom of a flower pot or vase. Using a skewer, gently pierce a hole in the ball, then take a cooled pie pop and push the lollipop stick into the hole you just created. Repeat, creating holes all over the ball until you have filled it with you pie pops. Using some pink ribbon, tie a small bow around the outside of the flower pot and serve!

VALENTINE COOKIE BOUQUET

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. , Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. , Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., In a small bowl, combine the butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers.

LOLLIPOP COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg and vanilla; beat until combined. With mixer on low speed, add flour mixture; mix just until combined (do not overmix).
• If using two colors of sanding sugar, place each in a separate shallow dish (or combine them in one). Roll dough into balls, using 1 1/2 tablespoons for each. Roll in sanding sugar, pressing lightly to coat completely. Insert a wooden stick in center of each ball; place on baking sheets, about 1 1/2 inches apart, with wooden sticks lying horizontally. Lightly press down on each ball with the bottom of a glass to flatten slightly.
• Bake until edges are golden and crisp, about 20 to 25 minutes. Transfer cookies immediately to a wire rack to cool completely.

MINT-SWIRL LOLLIPOP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, flour, eggs and mint extract with spoon until soft dough forms. Divide dough in half. Roll one portion between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper.
• To remaining half of dough, add food color; mix until uniform in color. Shape into a ball. Roll between 2 sheets of waxed paper into 13x10 1/2-inch rectangle. Remove top sheet of waxed paper; invert colored dough onto plain dough. Peel off top sheet of waxed paper. Trim dough to 11x9-inch rectangle. Tightly roll into a log, starting at long side and using bottom sheet of waxed paper as a guide.
• Roll cookie log in coarse sugar; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• Bake 8 to 10 minutes or until edges are lightly browned. Immediately insert 1 lollipop stick halfway into each cookie. With spatula, carefully remove cookies from cookie sheet to cooling rack. Cool completely, about 20 minutes.