This weekend we have yet another heavy snowfall warning in effect, so had to hang on to the light at the end of the tunnel – the first day of spring, which is today. On the upside, these were a lot of fun to make, keeping the house warm while being sufficiently spring-like. The cookies themselves are great, but all kids under ten love the added novelty of eating them on a stick, which turns into a stem when the cookie on the end is shaped like a flower. Use long wooden coffee stirrers if you can get your hands on some, and if you want to use them as gifts or party favors (they’re great for kids’ birthday parties), wrap them individually in cellophane, tied with ribbon. They’re easily made using a soft sugar cookie dough, with no need for a special cookie cutter; if you don’t want to use food coloring, roll the balls of dough destined to be petals in colored sugar, instead.
Flower Cookies on a Stick
1/2 cup sugar
1/2 cup confectioners’ sugar
1/2 cup butter, at room temp.
1/2 cup canola oil
1 large egg
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. vanilla
wood or paper lollipop sticks (optional)
In a large bowl, beat the butter and oil with both sugars until light. Add the egg and beat for another minute. Add the flour, baking soda and vanilla and beat on low speed or stir by hand just until you have a smooth dough. Remove about a third of it and set aside; add several drops of food coloring to the remaining dough and knead it in until incorporated (or leave it swirly). If you like, wrap or cover and refrigerate for 2 hours. (This will cause the dough to spread less.)
Preheat the oven to 350F. Roll the chilled dough into marble-sized balls. On a parchment-lined cookie sheet, arrange one plain dough ball, place a stick with its tip underneath it, then place 5 colored balls around it. (They will spread, so they can be close together without having to touch.) Bake for 15-20 minutes, until set.
Makes about 1 1/2 dozen cookies.