It's Sunday and it finally feels like Spring! A little on the cool side, but the sun is doing it's sunshiny thing, the birds are chirping, the lawn is green instead of white, and there is no rain cloud in sight.A nice bright glimpse of things to come!
Nine more weeks and we'll be welcoming summer with sleeveless, open arms. But in the meantime, it's so refreshing to see the trees grow new, fresh, green coats, pops of colour push their way through the almost thawed garden, brighter mornings and evenings and birds singing happily and hopping around cheerfully in the backyard. I just love how all that has lain dormant for months, gradually come to life again. A rebirth.
And speaking of birth, Mother's Day is just three short weeks away! I am usually so behind on these special occasion posts, so I am quite excited to share this with you today.
I've put together a little pictorial below and video here for any of you wishing to make these for that special lady, or ladies in your life.
You will need:
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A batch of cookies. I made Coconut Vanilla Sugar Cookies (see recipe below). The coconut flavour is achieved with the use of LorAnn Oils Coconut Bakery Emulsion. I have used it in my Raspberry Coconut Meringue and Coconut Swiss Meringue Buttercream. I also have some of the other flavours and just love how they kick the taste up a notch.
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Modelling Chocolate or Candy Clay in your colour preference. You can find the recipe here.
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A non-stick surface on which to roll out your modeling chocolate. I use the Ateco Fondant Work Mat. I have had it for a couple years and it never disappoints.
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Cutters. I used the FMM Five Petal Rose Cutter in two sizes - the larger 90mm cutter to shape the dough and cover the cookie, and the smaller 65mm to make the red flowers.
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Small rolling pin outfitted with ⅛" spacers.
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Bamboo skewers or lollipop sticks. Be sure to bake them in the cookies, or insert carefully into baked cookies while still warm.
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Royal icing in white to use as glue and teal to decorate flower center. I used a small flat brush to coat the cookies and a piping bag outfitted with a #1 tip to decorate the flower center.
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Mini muffin paper cups to hold and form drying flowers.
Allow a few hours for the flowers to dry throughly. I allowed mine to dry overnight.
Sprinkle a little food safe dust to add some sparkle and shine. Et Voila!!
If three weeks seem too long to wait to give these a try, it's Earth Day tomorrow. Why not make a batch to celebrate Mother Nature. She will thank you with an early Summer!
Servings: 2 dozen
Ingredients
- 230 g unsalted butter cool
- 295 g all purpose flour
- 135 g granulated sugar
- 1 large egg cool
- ½ tablespoon crushed Tahitian vanilla beans
- 1 teaspoon coconut emulsion
- 23 g shredded coconut
- ¼ teaspoon salt
Instructions
- Preheat oven to 350ºF. Place oven rack in the center of the oven. Line a baking sheet with parchment paper or silpat.
- In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
- Beat in the egg, crushed vanilla beans, shredded coconut and coconut emulsion.
- In a separate bowl, sift and whisk together the flour and salt.
- Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
- Divide the dough in half and wrap each portion in plastic wrap and place in the refrigerator until firm (about an hour or two).
- Remove from fridge and use a rolling pin to roll dough out to about ¼ inch thick - I use dough spacers to achieve even cookies.
- Cut into desired shapes and place on the baking sheet, spacing about 2 inches apart. Place in freezer for about 3-5 minutes.
- Remove from freezer, let rest 1 minute and then bake the cookies for about 10-12 minutes, or until the edges of the cookies are a very light brown.
- Let cool completely before decorating with icing.
- Enjoy!
Notes
See above pictorial for decorating.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
I Sugar Coat It! says
Love these. I have to try this recipe. Hubby LOVES coconut so I bet he would love these cookies. Don't know if I have the patience to decorate them but I did want to try modeling chocolate and this might be the perfect opportunity.
I Sugar Coat It! says
These cookies are stunning! And you make it look so simple once you break it down into steps. I can't wait to try modeling chocolate to add designs to my cookies!
I Sugar Coat It! says
So sweet of you, Janine! Just found your site and I am heading back over to peruse all the loveliness. 🙂
I Sugar Coat It! says
I don't mind the coconut flavour, but the texture I can't seem to swallow. Half the batch included shredded coconut and the other half, just the coconut emulsion.
I Sugar Coat It! says
Thanks, Radhika!!!
I Sugar Coat It! says
I love that five petal rose cutter and your certainly made some lovely edible flowers with it. No woman could refuse this sweet bouquet.
I Sugar Coat It! says
You are really on top of things, lady! Mother's Day hasn't really been on my radar yet.
I absolutely adore the red and teal color combination you used for this cookie bouquet!
I Sugar Coat It! says
🙂 Thanks, Paula!
I Sugar Coat It! says
It feels good for a change. 😉 Thx!
I Sugar Coat It! says
These are beautiful flowers! I love them! And congrats on getting with BlogHer too! 😀
I Sugar Coat It! says
Yippee and thanks for popping by, Carla!