Shortbread cookies get a spring makeover when disguised as bright blooms in a potted planter. This clever DIY makes a wonderful hostess gift or birthday present for kids and adults alike. We used Anna Olson’s Shortbread Cookies – they’re the perfect backdrop for colourful sprinkles – but Chocolate Chip Cookies or even Chocolate Peanut Butter Cookies would be just as delicious.

shortbread-cookie-bouquet

Supplies:
Cookie sheet
Parchment paper
Cookie pop sticks
Sprinkles
Potted planter
Desert foam blocks
Spanish Moss
Glue gun + glue gun sticks
Ribbon

Anna Olson’s Shortbread Cookies
Yields 4 big cookie lollipops and 8 small cookie lollipops, enough for 3 cookie bouquets.

shortbread-cookie-bouquet-instructions

Ingredients:

1 cup unsalted butter, room temperature
½ cup plus 2 tablespoons icing sugar
¼ cup cornstarch or rice flour
1 ½ cups all purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
1 egg
¼ cup water

Directions:
1. Preheat oven to 350 F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.

Now for the twist…
1. Line cookie sheet with parchment paper. Split the dough into two separate pieces. Roll one half of the dough into a two inch wide log, and the other half of the dough into a one inch wide log. The two inch log will be used to make large cookies, and the one inch log will be used to make small cookies.
2. Slice each log into 1cm thick discs.
3. To assemble the cookie pops, place a disc on the parchment-lined cookie sheet, laying the large and small discs on separate cookie sheets. Then, press the top of a cookie-pop stick in the center of the disc.
4. Place another disc (of the same size) on top. Press and mold it into a circle so that the cookie-pop stick is firmly in place. Repeat until all of the dough is used up.
5. Make an egg wash by whisking one egg with ¼ cup water. Brush egg wash on each cookie pop. This will help the sprinkles stick to the cookie. Decorate with sprinkles.
6. Bake cookies at 350F for 18-20 minutes, removing the cookie sheet of small discs after 15-16 minutes.
7. To assemble the cookie bouquet, begin by pressing the desert foam into the potted planter.
8. Using a glue gun, glue the Spanish moss onto the top of the desert foam. Fill in any empty space on the edges of the potted planter with Spanish moss as well.
9. Tie bows with ribbon onto each cookie pop. Press the stick of the cookie pops into the desert foam, and voila! Your cookie bouquet is complete.

 

adena-headshot Adena Lazowski is the founder of the charming food blog, Lace and Lemon Drops. A bona fide domestic goddess, she loves her sea-blue KitchenAid mixer, big bowls of pasta, and most of all, preparing food for family and friends.

 

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