Flower Blossom Cookies Food

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

LOTUS FLOWER BLOSSOM COOKIE RECIPE - (4/5)

Steps:

• 1. In a large bowl, mix everything together (except oil because that's used for frying). Make sure there are no lumps. 2. Heat a pot on high heat and add oil. I use peanut oil because it has a high smoke point. 3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold. 4. Dip the mold into the batter (dip it almost to the top, but be careful not to go to the top). Shake it lightly to remove excess batter. 5. Dip the mold into the hot oil and then lightly shake/wiggle the handle. The batter will loosen and fall into the oil. 6. Cook the cookie for only a few seconds and then remove onto a plate. 7. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve. 8. The cookie is ready to eat when it has cooled.

S'MORES BLOSSOM COOKIES

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Beat the peanut butter, granulated sugar, light brown sugar and salt, in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg.
• Put some granulated sugar in a small bowl. Shape scant tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly.
• Bake until the bottoms are golden brown, about 10 minutes. Remove from the oven and turn the broiler on.
• Top each cookie with a marshmallow, sticky-side-down, and put 1 baking sheet at a time under the broiler until lightly golden, about 30 seconds. While the marshmallow is still hot, press a chocolate candy into it. Repeat with the remaining baking sheet. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

FLOWER BLOSSOM COOKIES

Steps:

• Preheat oven to 375f. Grease or line baking sheets with parchment paper.
• COOKIES:.
• Cream butter and sugar until well combined. Add egg, condensed milk and vanilla and mix until smooth. Mix in remaining ingredients.
• Divide dough into 4 pieces. On a lightly floured surface roll each piece to a 1/4-inch thickness. Cut out flour shapes with a 2-inch - 3-inch floured cookie cutters and place on prepared baking sheets. Place lollipop stick underneath each cookie, pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
• Bake for 8-10 minutes, or until beginning to color. Cool on racks.
• GLAZE:.
• Combine 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 coloring to each container. Using a small paint brush, paint each cookie anyway you like it.

CHERRY BLOSSOM COOKIES

Steps:

• Sugar Cookies: In a medium bowl, whisk together flour, salt, and baking powder. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium-high speed until light and fluffy. Add vanilla, egg, and brandy and continue beating until well combined. Reduce speed to low and add flour mixture, beating until just combined. Shape dough into a disk, wrap in plastic, and refrigerate until firm, at least 45 minutes and up to overnight.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. On a lightly floured surface, roll out dough to 1/4 inch thick. Use a 2 5/8-inch square cutter to cut out squares. Reroll scraps once (you should have about 16 cookies). Transfer to prepared sheets, spaced about 1 inch apart. Refrigerate at least 1 hour. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks and let cool completely.
• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat egg whites on medium speed until frothy. Reduce speed to low and add confectioners' sugar, 1/4 cup at a time, increasing speed to medium-high between each addition, until mixture has consistency of shampoo. Add lemon juice. Tint with pink food color until desired shade is reached. Transfer mixture to a shallow bowl. If not using immediately, icing can be stored at room temperature, with plastic wrap pressed directly on surface, up to 2 days, or in refrigerator, well wrapped in plastic, up to 3 days. Bring to room temperature before using.
• Working with one cookie at a time, dip cookie top-side down in icing to completely coat surface, allowing excess glaze to drip back into bowl. Invert cookie and clean edges with your finger, if desired. Transfer to a wire rack or baking sheet and let stand at room temperature until completely dry, at least 12 hours and up to overnight. Reserve remaining icing for decorations, at room temperature, with plastic wrap pressed directly on surface, or in refrigerator, well wrapped in plastic. Bring to room temperature before using.
• Stir additional confectioners' sugar into icing until it has consistency of toothpaste. Divide mixture into 3 portions and tint with pink food color until 3 desired shades are reached. Transfer each color to a piping bag fitted with a small plain round or star tip (such as Ateco #2, #3, or #13).
• Place luster dust in a small bowl. Stir in vodka, a little at a time, until mixture has consistency of thick watercolor paint. Using a small food-safe paintbrush, paint a tree branch design on surface of each cookie. Using the 3 shades of pink icing, pipe small blossoms on branches. Let stand at room temperature until completely dry, about 4 hours. Cookies can be stored in an airtight container at room temperature up to 3 days.