Cookie Bouquet

• 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)

1. Bring the butter to room-temperature to soften.
2. Cream with an electric whisk, then whisk in the sugar, egg, and lemon.
3. To avoid dirtying your kitchen, place the bowl in your sink while you mix.
4. Sift the cake flour, then mix into the Step 1 mixture.
5. 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.
6. Put the dough into a plastic bag and roll out to a thickness of 7 - 8 mm.
7. Leave to rest in the fridge for upwards of one hour.
8. This will make the following Steps easier.
9. Prepare the wooden sticks and cookie cutters of your choice.
10. Transfer the dough to a lightly floured surface and cut out the cookies.
11. Coat the ends of the wooden sticks with egg, then skewer the cookies.
12. Return the cookies to the freezer once more to harden them, then bake.
13. The leftover scraps should also first be hardened in the freezer again before being re-rolled and cut into cookies.
14. Arrange the hardened cookies on trays lined with baking parchment.
15. Bake for about 20 minutes in an oven preheated to 170C, and cool on a wire rack.
16. Now for the fun part: decorating!
17. Please see
18. A WIP shot of a bouquet of tulip cookies I baked while I was training in the U.S.

butter, sugar, egg, lemon juice, cake flour, cutters, bread flour, amount egg

Taken from cookpad.com/us/recipes/151530-cookie-bouquet (may not work)