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Spring Flower Cookies

in Diana's Recipe Book

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Servings: Makes 24 (2 1/2 to 3-inch) cookies
1 (18-ounce) roll refrigerated sugar cookie dough
1/2 cup almond paste
Colored sugars, coarse sugar, or edible glitter

Place cookie dough in the bowl of an electric mixer.

Add almond paste and beat dough on medium speed until almond paste is mixed in well. Break off small pieces of dough and shape them into the following kinds of flowers, or create your own flower shapes.

For daisy or pansy style flowers, shape dough into 1/4 to 1/2-inch balls. Use the balls for the flower centers and petals. Or, flatten the balls to make petals. If desired, overlap the petals around the center.

For tulips, roll dough into 2 1/2-inch long logs. Place 5 logs side by side; pinch the logs together at one end to make the flower stem base. Curl out the tips at the other end to make opening petals.

If desired, sprinkle the flowers with colored sugars, coarse sugar, or edible glitter. Place flowers 2 inches apart on ungreased cookie sheets. For 2 1/2 to 3-inch cookies, bake in a 375 degree F/190 degree C oven for 8 to 10 minutes or until the edges are light brown. Carefully transfer cookies to a wire rack to cool.

Makes about 24 (2 1/2 to 3-inch) cookies.

Tip: Store cooled, baked cookies in an airtight container up to 2 days.

Date: March 31, 2003-Recipe revised October 7, 2006


Reviewer: Logan Resse Bows
not much of a taste


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