I’m so excited to “spring ahead” with the clocks this weekend which means in no time at all Spring will be here and soon I will be working in my flower and vegetable gardens and feeling the warmth of the sun. I walked around my flower beds the other day and noticed that my lilies, tulips and daffodils are already above the ground and growing, ready to emerge into beautiful flowers. In the meantime, why not “grow” your own instant edible flower cookies! They are easy to decorate and make a visually stunning presentation for your next party or get together. Celebrate spring with flower cookies! Enjoy!
The Ultimate Sugar Cookie
- 3/4 cup Golden Crisco or Butter-flavored Crisco (shortening)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2-1/4 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. combine flour, baking powder and salt. Add to creamed mixture, mixing on low-speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling. Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
For detailed instructions on how to decorate sugar cookies with royal icing you can refer to my earlier posting here.