Flower Blossom Cookies
Ingredients
- Cookies:
- 1 cup (250 mL) butter, softened
- 1/2 cup (125 mL) sugar
- 1 egg
- 1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
- 2 tsp (10 mL) vanilla extract
- 4 1/2 cups (1.1 L) Robin Hood® Original All Purpose Flour
- 1/2 tsp (2 mL) baking powder
- 50 lollipop sticks
- Glaze:
- 3 cups (750 mL) icing sugar
- 5 tbsp (75 mL) water
- food colouring (optional)
Directions
Step 1:
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2:
Cookies: Cream butter and sugar in a large bowl until well combined. Add egg, sweetened condensed milk and vanilla and mix until smooth. Mix in remaining dry ingredients.
Step 3:
Divide dough into 4 pieces. On a lightly floured surface roll each piece to a 1/4” (5 mm) thickness. Cut out flower shapes with 2”- 3” (5 cm-7.6 cm) floured cookie cutters and place on prepared baking sheets.
Dream up other shapes and ideas with your kids and give your cookies a different theme. Instead of flowers, you could make a solar system, complete with planets, moons and a sun!
Step 4:
Place lollipop stick underneath cookie, lightly pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
Step 5:
Bake in preheated oven for 8 to 10 minutes, or until beginning to colour. Cool on racks.
Step 6:
Glaze: Combine, in a separate medium bowl, icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food colouring to each container. Using a small paint brush, paint each cookie any way you like.
Make a station for decorations like sprinkles or coloured sugar. Put them on while the glaze is still wet, and they’ll dry and stick to the cookies. Make a bouquet by wrapping the stems of the cookies together with tissue and ribbon.