Flower Blossom Cookies

These will cheer you up for Spring. Still more snow here in Barrie today. But I did find these in a flyer at the grocery store yesterday.

Flower Blossom Cookies
Ingredients

1 cup [250 mL] butter, softened
1/2 cup [125 mL] sugar
1 egg
1 can [300 mL] Low Fat Sweetened Condensed Milk
2 tsp [10 mL] vanilla
4 1/2 cups [1.1 L] All Purpose Flour
1/2 tsp [2 mL] baking powder
50 lollipop sticks

GLAZE
3 cups [750 mL] icing sugar
4-6 tbsp [60-90 mL] water

food colouring (optional)

Preheat oven to 375°F (190°C). Grease or line baking sheets with parchment paper.

COOKIES:

Cream butter and sugar until well combined. Add egg, condensed milk and vanilla and mix until smooth. Mix in remaining dry ingredients.

Divide dough into 4 pieces. On a lightly floured surface roll each piece to a ¼” (5 mm) thickness. Cut out flower shapes with 2”- 3” (5 cm-7.6 cm) floured cookie cutters and place on prepared baking sheets. Place lollipop stick underneath cookie, lightly pressing dough onto the stick. Gather up scraps and repeat with remaining dough.

Bake for 8-10 minutes, or until beginning to colour. Cool on racks.

GLAZE:

Combine icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food colouring to each container. Using a small paint brush, paint each cookie any way you like.

TIPS:
• Sprinkle on decorations such as coloured sugar or sprinkles while the glaze is still wet. They will dry and stick to the cookies.
• Wrap stems of cookies with tissue and ribbon to make a bouquet.

Makes 50 cookies