Cookie Bouquet

Name: Cookie Bouquet
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Unsalted butter; 85 grams Granulated sugar; 1 slightly less than one Egg; 2 tbsp Lemon juice; 300 grams Sifted cake flour; 1 Wooden sticks; 1 Cookie cutters; 1 Bread flour, for dusting; 1 small amount Egg (for coating the sticks)

cookpad.japan @cookpad_jp

While in America, I completed a course in "Culinary Arts: professional baking/pastry skills". I was thinking back on when I made these kinds of cookies with my friend to sell, and decided to write out the recipe. I changed it at little to suit Japanese tastes.

Hardening the cut-out cookies in the freezer before baking ensures that the edges stay well-defined and that the cookies don't break while cooking. I know it's not easy if your freezer is already stuffed, but please try to find a way to make room for the cookies, as they will get squished if you layer them. Recipe by Nemunemugorichan

cookpad.japan @cookpad_jp

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Ingredients

2 servings

150 gramsUnsalted butter
85 gramsGranulated sugar
1slightly less than one Egg
2 tbspLemon juice
300 gramsSifted cake flour
1Wooden sticks
1Cookie cutters
1Bread flour, for dusting
1 smallamount Egg (for coating the sticks)

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Steps

1

Bring the butter to room-temperature to soften. Cream with an electric whisk, then whisk in the sugar, egg, and lemon. To avoid dirtying your kitchen, place the bowl in your sink while you mix.
2

Sift the cake flour, then mix into the Step 1 mixture. Using your electric whisk on a low speed setting makes this process easy and quick, but be careful that you don't splatter batter everywhere.
3

Put the dough into a plastic bag and roll out to a thickness of 7 - 8 mm. Leave to rest in the fridge for upwards of one hour. This will make the following Steps easier.
4

Prepare the wooden sticks and cookie cutters of your choice.
5

Transfer the dough to a lightly floured surface and cut out the cookies. Coat the ends of the wooden sticks with egg, then skewer the cookies.
6

Return the cookies to the freezer once more to harden them, then bake. The leftover scraps should also first be hardened in the freezer again before being re-rolled and cut into cookies.
7

Arrange the hardened cookies on trays lined with baking parchment. Bake for about 20 minutes in an oven preheated to 170°C, and cool on a wire rack.
8

Now for the fun part: decorating! Please see
https://cookpad.wasmer.app/us/recipes/151528-cookie-bouquet

Cookie Bouquet
9

A WIP shot of a bouquet of tulip cookies I baked while I was training in the U.S.