Flowerpot Cookies
 
Bake up a bouquet of these delectable cookies for the one you love!
Cookies
1 cup (2 sticks) butter
1 cup sugar
3/4 teaspoon salt
1 large egg
2 teaspoons vanilla or 1 1/2 teaspoons Princess Cake & Cookie Flavor
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/4 cup Double Devon Cream or heavy cream
20 to 30 lollipop sticks or bamboo skewers (for the stems)

Creamy Vanilla Glaze
3 cups glazing sugar or confectioners' sugar, sifted
3 tablespoons Double Devon Cream or heavy cream
food coloring
water, as needed to adjust consistency
pinch of salt
1 1/2 teaspoons vanilla extract or 1 teaspoon Princess Cake and Cookie Flavor
In a medium-sized mixing bowl, beat the butter, sugar and salt until light and fluffy. Add the egg and flavoring and beat well. In a separate bowl, whisk together the dry ingredients, then mix about half into the butter mixture. When thoroughly combined, add the cream and the remaining dry ingredients. Mix just until all of the ingredients are well incorporated. Divide the dough in half and wrap well. Refrigerate for 1 hour or longer, to facilitate rolling.

Preheat your oven to 350°F. Lightly dust both sides of the chilled dough with flour. Roll the dough approximately 1/4-inch thick, and cut it into flower shapes. Place the cookies on parchment-lined or lightly greased baking sheets in a staggered pattern, to accommodate the "stems." Insert the "stems" at least 1 1/2 inches into the center of each cookie.

Bake the cookies for 10 to 12 minutes, until they're set but not browned. Let them cool for 5 minutes on the baking sheet before transferring them to a rack to frost. For an extra-smooth glaze, frost the cookies while they're still warm. To make the glaze, whisk all of the ingredients together until smooth. Add water a teaspoonful at a time if the glaze is too thick to spread easily. Add food coloring as desired.


 
 

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