Bunny Cut Out Cookie Bouquet Food

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.

SUGAR-COOKIE EASTER BUNNY HOUSE

Steps:

• For the dough: Whisk the flour, baking soda and salt in a medium bowl. Mix the eggs and vanilla with a fork in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium, and beat until slightly creamy, about 1 minute (about 3 minutes with a hand mixer), stopping halfway through to scrape the bowl.
• Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time, in 3 additions, stopping a few times to scrape the bowl and beaters (if using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning). Once all the flour is just incorporated, increase the speed to medium (higher with a hand mixer), and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
• Turn the dough out of the bowl and bring it together. Divide the dough into 3 even pieces, each about 13 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
• While the dough chills, cut templates for the house from paper:
• 1 base, 8 by 8 inches
• 1 roof, 5 3/4 by 6 1/2 inches
• 2 slanted side walls, both 5 inches wide, one 4 inches high on the left and
• 3 inches high on the right, the other 3 inches high on the left and 4 inches high on the right, with optional windows cut out
• 1 front wall, 5 inches wide by 4 inches high, with a door cut out
• 1 back wall, 5 by 3 inches
• To roll, cut and bake the cookies and house: Position oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line two baking sheets with parchment paper (have extra parchment on hand). Take 2 of the dough pieces out of the refrigerator, and let them soften until just pliable but still cool and firm, about 15 minutes.
• Dust a piece of parchment with flour. Dust one square of dough with flour, and roll it out to about 1/4-inch thick (no thicker) and 9 to 10 inches square. Lift the dough occasionally to make sure it isn't sticking to the parchment. Cut out cookies with cutters; transfer to a prepared baking sheet, leaving 1 inch between them. Freeze while you cut the rest of the dough. Reserve the scraps for the house pieces. Take the last piece of dough from the refrigerator to soften.
• Dust the parchment and the second piece of dough with flour. Roll the dough about 1/4-inch thick and 9 to 10 inches square. Lay the base template on top, and use a pizza cutter or a very sharp knife to cut out the base. Peel off the scraps from the sides and reserve. Pick up the parchment with the base on it, put it on an unlined baking sheet and freeze while you finish cutting the other house pieces.
• Dust a third piece of parchment and the third piece of softened dough with flour. Roll the dough to about 1/4-inch thick and 11 by 7 inches. Put the roof and the front wall templates on top, and use the pizza cutter to cut the pieces. Transfer the pieces to the last prepared baking sheet, leaving 1 inch between them. Cut out a door from the front wall. Combine the scrap pieces with the reserved scraps, and gently knead together on the parchment; flour, roll to 1/4 inch thick and about 8 by 9 inches and cut out the remaining walls. Transfer the pieces to the baking sheet, leaving 1 inch between them. Cut out windows from the walls. Freeze for 10 minutes before baking.
• Bake the house pieces until golden brown around the edges, about 20 minutes. Rotate the pans front to back and bottom to top halfway through the baking time. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
• While the house pieces cool, dust the cookies with sanding sugar if using, and bake until very light golden brown, about 16 minutes. Let cool 15 minutes on the baking sheet, then transfer to a cooling rack to completely, about 30 minutes.
• To assemble the house: Put 1/3 cup royal icing in a pastry bag fitted with the larger pastry tip. Place the roof browned-side up on a work surface with one of the short sides facing you. Pipe a thick 5-inch line of frosting along the short side 1 inch in from the edge. Let the icing harden while you build the rest of the house. (This will prevent the roof of the house from sliding off.)
• Put the base on a large platter or board on which it will be displayed. Next, assemble the house using the royal icing as glue and making sure to turn the walls lighter-sides out: Hold up one of the side walls and pipe a line of icing along the bottom and up both sides. Set it down while you hold up the back wall and pipe a line of icing along its bottom edge. Stick these two pieces together on the base with the icing, pressing them gently together so they adhere. Hold the pieces for a few seconds, until they can stand on their own. Repeat with the other side wall and the front wall, pressing all four walls together.
• Reserve the royal icing in the pastry bag. Whisk water about 1 teaspoon at a time into the rest of the icing to thin it slightly to the consistency of molasses. Transfer to a pastry bag fitted with the smaller pastry tip.
• To decorate the house: Decorate the walls as desired: Use the thin icing for piping lines and decorations and for decorating the cookies. Use the thick icing to glue heavy pieces of candy to the sides and roof of the house. To make a grassy yard, spread a thin layer of icing with a butter knife around the base of the house. Press some of the coconut grass into the icing. Put some coconut grass inside the house (you don't need to ice inside). Decorate the yard as desired. Fill the house with candy and cookies (make sure the icing has set).
• Set the roof on top, lighter-side up (don't attach it), and decorate as desired.
• Combine 2 cups of the confectioners' sugar and the meringue powder with a fork in the bowl of a stand mixer fitted with a whisk attachment. (Alternatively, use a hand mixer and medium bowl.) Add 3 tablespoons of water, and mix on low speed until smooth and thick, with a consistency like caulk. (If using a hand mixer, beat about 3 minutes.) If the icing seems a bit loose, mix in a tablespoon of confectioners' sugar at a time until thickened. Transfer to a clean bowl, and lay a damp piece of paper towel on top. Cover tightly until ready to use.
• Toss half the coconut and 3 drops food coloring with a fork in a medium bowl until the coconut is uniformly green. Add the remaining coconut, and toss gently to combine. Cover tightly and set aside.

CUT-OUT COOKIES

Steps:

• Icing:;
• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.

CHOCOLATE SUGAR COOKIE CUT-OUTS

Steps:

• Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
• Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
• Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
• Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
• Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
• Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
• Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
• Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
• Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.

CUT-OUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
• Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
• Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
• Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.