What you'll need
- 4 to 5-inch clean flower pot
- floral foam cut to fit inside the flower pot
- optional: handful of marbles for the bottom of the flower pot
- cookie pop sticks (at your local craft or cake decorating store)
- 1-2 cups of your favorite white decorator icing
- food color- pink, yellow, lavender, and brown, or your favorite spring colors
- 1 handful of spring colored paper shreds
- 1 small, 1 medium, and 1 large flower cookie cutters
- small round cookie cutter
- shortbread cookies (recipe below)
- Shortbread Cookie Ingredients3/4 cup butter
- 1 1/4 to 1 1/2 cup flour
- 1/2 cup sugar
- 1 teaspoon almond extract
If you're using a larger flower pot, you can double the recipe and make more cookies.
How to make it
Preheat the oven to 325`F.
Blend the butter and sugar together until smooth. Add the vanilla and the rosemary. Slowly add the flour until the mixture forms a crumbly ball that holds together when you knead it.
Roll the mixture out with a rolling pin on a floured board until it's about 1/3 inch thick, and use the flower cookie cutters to cut 3 large flower cookies, 3 medium flowers, 3 small flowers and 2 small round cookies to make one cookie bouquet. You may have to re-roll the scraps to get all the shapes cut out.
Place the cookies on an ungreased baking sheet and bake for about 15 to 20 minutes at 325`F, or until the top just start to turn a light golden brown.
When you pull the cookies out of the oven, insert a cookie pop stick into the 3 large flower cookies, and into 2 of the medium cookies. (See the photo in step 12 for cookie pop stick placement)
Carefully remove the cookies from the baking sheet, and let them cool on a cooling rack.
While the cookies are cooling, cut the floral foam to fit inside of the flower pot. If you're using a light weight flower pot, you may want to put some marbles in the bottom of the pot to support the weight of the cookies.
Sprinkle the paper shreds around the top of the flower pot to hide the floral foam.
Divide your icing into 4ths. Use the food color to color ¼ of the icing each color (pink, lavender, yellow, and a small bit of brown).
Ice one large flower cookie and two small, round cookies with the yellow icing. Then, ice one large flower cookie, one medium flower cookie, one small flower cookie, and one small round cookie all with lavender icing. Ice one small round cookie with the brown icing.
Assemble each large flower by gently pressing one of the small, round cookies into the icing in the center of the large flower cookies. (see photo for color scheme ideas).
To assemble the medium cookies press a small flower cookie into the center of a medium cookie pop.
Use scissors to carefully trim an inch off of the end of the sticks on the medium cookies.
Gently press the cookie pop sticks into the floral foam, one at a time, and arrange your cookies into a bouquet.
