how to make a cookie boutque?

Question

what are the ingredients? and how to make
frosting?

Answer 1

Hope this helps!

Cookie on a Stick

2 cups butter, softened
1 teaspoon baking soda
2 1/2 cups white sugar
1 teaspoon vanilla extract
4 1/2 cups self-rising flour
24 popsicle sticks

Preheat oven to 350 degrees F (180 degrees C).

Combine butter or margarine, baking soda, white sugar and your favorite extract flavor. Beat these ingredients together with an electric mixer until fluffy. Add self-rising flour Beat well.

Roll dough into walnut sized balls. Place them two inches apart onto the cookie sheet and flatten slightly. Press ice cream stick into the flattened side of the cookie, and press down. This way, you know how large the cookie will be when baked. Add whatever topping to each cookie you like, OR, before pressing stick into the cookie, roll each cookie into sprinkles first, then flatten.

Bake until edges are lightly golden.



The key to beautifully decorated cookies that keep is royal icing. Royal icing dries to a hard, glossy finish which makes it perfect for decorating custom cookies.

Royal Icing
2 tbsp meringue powder*
1/4 cup water
2 cups icing sugar (powdered, confectioners or 10X)
1 tsp flavoring (vanilla, orange, lemon, maple, etc)

*available at specialty baking and cooking stores

Put your icing sugar, meringue powder and flavoring into a mixing bowl. Start your mixer on low and add water a little at a time until your icing reaches the desired consistency. The icing should be smooth and shiny. It is best to keep your icing a little stiff to begin as you can thin the icing later when you need it to decorate.

You can equally adjust the ingredients to make more or less icing. Feel free to add more water or more icing sugar to reach a consistency that you can decorate with.

Take small portions of your icing for tinting with food coloring or icing dyes. Keep the icing you are not working with covered with a damp cloth or paper towel so it does not dry out.

Your cookies must be cool before you can decorate them.

Use a piping bag to distribute your icing onto your cookies for best results. If you don’t have one, try a small, resealable freezer bag with a tiny piece snipped off of the corner. Squeeze icing out through the corner onto the cookie.

Royal icing can be refrigerated for up to one week. To use out of the fridge, bring to room temperature and re-beat (you may need to add a little bit of water).

To stop icing from dripping down the sides of a cookie, pipe the icing along the edge of the cookie and let it set for 2-3 minutes. After it has hardened slightly, fill in the rest of the icing with a small knife.

If you have multiple piping bags or freezer bags with icing, when they are not in use, wrap a wet paper towel around the tip to prevent the icing from hardening.

If you make a mistake while decorating, simply take a butter knife, wipe the icing error away, and try again!

Let your icing on your decorated cookies dry for at least 6 hours before moving or serving. This will prevent them from smudging.

If you want black or brown icing, add melted unsweetened chocolate.

Answer 2

Cookie Bouquets!
They're easy and fun to make. Follow these step by step directions for making your own unique cookie bouquets.
http://www.kitchengifts.com/makingcookiebouquets.html
Cookie Bouquets with Cathy Bianchi
http://www.hgtv.com/hgtv/ah_dining_entertaining/article/0,,HGTV_3112_2576199,00.html
Cookie Bouquet Recipe courtesy Sandra Lee
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30019,00.html
Make your own gourmet Cookie Bouquet
http://www.associatedcontent.com/article/17824/make_your_own_gourmet_cookie_bouquet.html

Answer 3

Here you go, I hope these websites help you out.

http://www.kitchengifts.com/makingcookiebouquets.html

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