Easter Bonnet Cookies
Wow! I can’t believe it’s Day 5 of the Spring Hop Party already! Where has the week gone? If you missed any, here is a re-cap from our yummy, sugar filled week…
Diane started the week off with her beautiful Rose Cupcake Bouquet and Chick Macaroons, then I shared my Easter Egg Cupcakes, egg shaped cut-out sugar cookies on top of cupcakes, it’s a 2-for-1 deal, then Shelley added her adorable bunny and chick suckers, that she made from Oreos. And yesterday, Janet shared her amazing Easter cookies with us.
Keeping the party going today, is Cindy from Skip To My Lou. Her blog is one of the very first blogs I starting reading and have enjoyed for a long time. She is just full of fun ideas like her ever popular Crayon Roll or her Teacher Appreciation ideas.
So, I bet you’re ready to see what I’m sharing today…at least I hope you are 🙂
Easter Bonnet Cookies
Since I have all boys, I never had the pleasure of buying an Easter Bonnet for a daughter (look out future granddaughter 🙂 ) But I do remember wearing them as a young girl. These cookies bring back fun memories of special Easter outfits that I wore.
And because I’m all about creating easy treats for you, even though I make them from scratch, they still need to be easy.
I started by baking Almond Sugar Cookies, the same recipe that I borrowed from Bake at 350, and used on the Easter Egg Cupcakes. I used a 3 inch circle cookie cutter. I also baked some mini Vanilla Cupcakes.
I actually bought a can of frosting {gasp} I know…but I learned from my favorite cupcake book, Hello, Cupcake that canned frosting melts better than homemade when you are covering cookies and cupcakes. So, I gave it a try, and it was perfect.
Add a small dab of frosting to the middle of the cookie, cut a small amount of the mini cupcake off, depending on the size your cupcake is and place it on the cookie. Place cookies on cooling rack with a cookie sheet under to catch the frosting when it drips.
Melt frosting in microwave, it only takes about 30 seconds, I added a couple drops of red food color and a couple drops of Almond Extract for extra flavor. Spoon frosting over the cookie, let it drip down over the edges. Place in frig to set. Color extra frosting for decorating, I used yellow and a darker pink, and piped on the flowers, ribbons and dots. I also added a few round Sugar Pearls from Wilton.
Put them in bags, tie them up with a pretty ribbon and they make cute gifts too!
Here is a glimpse of what I shared so far for the Spring Hop Party…
Do you buy Easter bonnets for your daughter? Or did you wear one when you were younger?
Lovely idea with the premade icing! I was wondering if it sets like a royal icing would? I would like to try making some flower cookies but I need to be able to wrap them in cellephane bags. Do you think they would dry hard enough?
Thanks!!
It doesn’t dry as hard as royal icing, but it does set up nicely. I would try a couple first and place them in the bags, before you do the whole batch.
Hope that helps! Let me know if you have other questions.
so cute and inventive!!!
.-= amanda´s last blog ..Example cards =-.