This cookie flowers post is going to be short and sweet, just like my 2 year old. Most of the time.
I wanted to share my fun and tasty cookie flowers earlier in the week, but my little sweetie decided to direct her toddler rage in my direction and snap my sd card reader in half. While it was in my computer. Ugh.
My 6 year old then lost his first tooth. He swallowed it while eating pizza at school. Much of that evening was spent convincing him that the tooth fairy receives an alert the moment a baby tooth breaks free in any child’s gums. Luckily, he believed me. In a rare moment of preparedness, I had ordered a little treat to keep on deck expecting the loose tooth to pop out any day now. It was waiting in the mailbox when we pulled in from school. All hail Amazon Prime.
Those events, combined with the regular work, school, life stuff kept me away from my computer.
So here I am on Thursday finally writing my cookie flowers post! A post I thought I’d put together for Mother’s Day, which is now 2 days away. It’s a good thing these cookie flowers are easy to make and all of the supplies are readily found at every supermarket, because I’ve left you little time to make them anyway. 🙂
Use cookie flowers to decorate a simple buttercream finished cake, to top cupcakes, an ice cream sundae, or just serve them up on their own!
Make Simple & Sweet Cookie Flowers
- Small bowls
- Heavy duty aluminum foil
- Various kinds of small round cookies
- Heart shaped cookies (optional)
- Pirouette cookies (optional)
- Chopped pistachios or any kind of nut (optional)
Line a small bowl with a piece of foil. Melt the chocolate in a separate small bowl. Spoon a quarter-sized puddle of chocolate into the center of the foil-lined bowl.
Place a cookie into the bowl so that one edge sits in the puddle of chocolate and the rest of the cookie sits propped up against the side of the bowl. Add more cookies to fill in the rest of the flower, overlapping them as you go. When adding the last cookie, tuck the front edge of the cookie behind the one ahead of it.
Pour another smaller amount of chocolate into the center of the cookie flower. Top the melted chocolate with chopped nuts or leave it plain. Set the cookie aside until the chocolate has completely hardened, about 10 min. You can pop the bowl in the fridge to speed the process up, but don’t store finished cookies in there. The fridge’s humidity will soften the cookies and make the chocolate dull.
Lift the foil from the bowl and peel it away from your finished flower. Use the cookie flower right away or store them in an airtight container at room temperature for up to three days. Add small heart shaped cookies around the flowers as leaves.
Step 5 (optional):
To add a stem, flip the flower over so that the flat chocolate bottom is facing up. Dip one end of a pirouette cookie in the melted chocolate. Place the dipped end on the back of the cookie flower. Stack up a few extra cookies or use a folded dish towel to prop up the stem while the chocolate dries.