Flower Cookies

These cookies are a little experiment. While getting ready for Christmas, I had some leftover dough from Grandma Helga's cookies, so I froze it. I had never frozen it before and didn't know how it would behave. Spring came, and with it the perfect time to use the frozen dough. It was ideal, because time before Easter is scarce and this way I didn't have to look for a new dough or make one from scratch. I decided to make flower-shaped cookies out of it. The dough kept wonderfully.

These are not crumbly cookies. The dough is very elastic, it's great for shaping, and you can even mix it with marzipan. The cookies hold their shape during baking, they don't crumble after baking, and they look simply lovely.

: flower cookies

You'll find the recipe for Grandma Helga's cookies HERE.

I kneaded dark cocoa into half of the dough. I rolled it out into a fairly thin sheet and cut out flowers with a cookie cutter. Then I used a piping tip from a pastry bag to cut out the center of each flower. I set the centers aside and arranged the flowers on a baking sheet.

I did the same with the white dough. Then I put the white centers into the holes in the cocoa flowers, and the cocoa centers into the white ones. I pressed them down lightly so the centers wouldn't fall out after baking. I baked them for about 5-7 minutes in an oven preheated to 180°C (350°F).

Enjoy!

flower cookies