Cookie Bouquets!

They're easy and fun to make.  Follow these step by step directions for making your own unique cookie bouquets.

I used my " No Fail Sugar Cookies" recipe and cut my cookies 1/2" thick.  I used my dobord to make sure my cookies were an even thickness, but the Accu-roller pin would work great too.  

I found that arranging the cookies on the cookie sheet so the bottom of each was toward the outside made it easier to put the sticks in when the cookies come out of the oven.  Because the cookies were so thick I had to increase the baking time by a minute or two.  Use baking sheets that don't have edges.  Our nonstick baking sheets work great!  I used parchment paper on my cookie sheet!

Immediately upon removing the cookies from the oven, carefully insert a stick into each cookie.  When the cookies cool and contract just a bit they will hold onto the cookies.  Leave the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

For wider or large cookies you might decide to put two sticks in to ensure that the cookies don't break.  Also, think about the length of sticks you want to use.  Our paper cookie bouquet sticks come in three lengths.

If you are nervous about the stick holding onto the cookie, put a few drops of royal icing right where the stick enters the cookie to act like "glue". 

For my apples I used a 6 oz. squeeze bottle to outline the cookie and then immediately filled it in with the same icing.  I didn't let the outline dry because I didn't want a visible line around the outside of the cookies.

To hold my bouquet in the pot I used floral oasis because it's what I had, floral Styrofoam would work too. 

Trim the Styrofoam to fit tightly into 
your pot.

I put a little Spanish moss on the top.

OK, I changed my mind about the pot, but here is
my bouquet -- I still need to add a ribbon but it's looking pretty cute!
For lots more cookie bouquet ideas, check out Casey Lester's Cookie Bouquets book