5 Reviews

Delicious cookies! I generally don't enjoy the process of cutout cookies but these are really worth the trouble. I used ultra-fine baker's sugar & the zest of the whole lemon. Iced with Kitt's icing from Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens, these were fun project to make with DD. I'd like to make an actual bouquet with these one day & I'm wondering if the skewers are soaked in water & then baked in the cookie. Thanks for sharing, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.

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**Tinkerbell** March 31, 2009

I decided to make a bouquet, and instead of frosting them just drew lines with a toothpick on my cookie leaves and then used egg white died red and yellow to give them color. Made for an easy edible gift. To cook them on the sticks, you don't have to soak them as someone asked. Just lay the sticks on your cookie sheet and put the cut out cookies right on top of them.

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Diana J. September 13, 2015

Tastes good, but does anyone have any advice? Mine did not hold their shape at all. They puffed up and ballooned out. Not quite sure where I went wrong.

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prigwn July 16, 2015

This is THE PERFECT COOKIE! Taste wonderful,stays soft and doesn't distort or loose it's shape in rising. I love the lemon zest in fact I put it in the frosting as well- cuts the sweet. Bake one pan at a time or it seems to double or triple the time. Comes clean off the sheet effortlessly. I made a 1/2" thick cookie. For a bridal shower favor. And here is the perfect frosting that was creamy but dried well enough to stack (let dry several hours or overnight). I subbed half and half, added lemon juice, pinch of salt to cut sweetness and both vanilla and almond extract

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rprovost July 31, 2014
Cookie Bouquet Cookies