I thought these cookies would be the perfect treat to post before Mother’s Day. Instead of buying your mom regular boring flowers, why not bake her some beautiful flower cookie pops! They make a great centerpiece and a great dessert for your Mother’s Day brunch.
Lately I have become obsessed with brush embroidery (here is my first attempt). I was trying to come up with more ways to use this fun technique and decided to try it to decorate flower cookie pops.
I love how they came out! I used my favorite sugar cookie dough to bake flower shaped cookies. Right before baking, I placed a lollipop stick under each flower. The cookie bakes right onto the stick!
Once the cookies were baked and cooled, I used royal icing tinted turquoise, purple, and pink to ice each cookie. The icing needs to dry overnight before piping on the white details. While the cookies were drying, I piped white royal icing dots onto parchment paper. While the dots were wet, I sprinkled white non-pareils on them, making sure to cover the entire dot. Once dry, these become the flower centers.
The next day I piped some stiff white royal icing around each petal. Then with a damp paintbrush I pulled the design in toward the center. Once I finished the outer design I repeated it closer to the center.
To finish the cookies, I popped the dried flower centers off the parchment paper and attached them to the center of each flower. Easy and beautiful! To display my cookie pops, I poured some edible sugar pearls into flute glasses and stuck the cookies inside. The sugar pearls kept them in place; how easy is that?!
Now for the moment you have been waiting for–THE GIVEAWAY!
Just leave a comment on this post; what is your favorite cookie? And you could win these nested cookie cutters! These are perfect for making your own flower cookie pops! One winner will be chosen at random by 11am eastern on Friday May 11, 2012.
This contest is sponsored by me; good luck!
Congratulations Shelley Summers! Your cookie cutters are on their way!