Cookie bouquet recipe
- 1 (16.5 ounce) roll sugar cookie dough
- Cookies cutters
- 4 wooden paint sticks
- Several 6- to 10-inch wooden skewers (quantity will vary — see instructions)
- Cookie decorating supplies (colored frostings, edible glitter, small candies, etc.)
- Rolling pin
- 1 small to medium flowerpot or basket
- Green floral foam
- Shredded decorating paper or tissue paper
- Construction paper, markers, crayons, etc.
- Before you begin, decide on a theme. You can go with a traditional bouquet theme or have a little fun by going with a teaching-related theme (like the subject they teach). If your teacher has a hobby, you can also theme your bouquet around that.
- Choose cookie cutters that fit your theme. You'll want at least three different shapes. Then choose colors for the frosting and other decorative elements that fit your theme. You'll want to stick with three or four colors.
- To make the bouquet, place a ball of your dough on floured parchment paper or a plastic rolling mat. Depending on how many cookies you want in your bouquet, you may need to do several rounds of rolling, so start with one-quarter to one-half of your dough (depending on your space).
- Place two paint sticks stacked together on either side of your dough ball, no farther apart than the length of your rolling pin. This will ensure your cookie dough is thick enough to insert the skewers. Use a bit of flour on top to ensure your dough doesn’t stick to the pin.
- After you roll out your dough, cut your shapes with the cookie cutters. Reserve the excess dough to use to repair any holes inserting the skewers causes later.
- Place the shapes on an ungreased cookie sheet and insert the skewer into the bottom of the cookie (lollipop-style). If the stick begins to show through, use a bit of water (as glue) and some leftover cookie dough scraps to repair it (any rough edges will either bake out or be covered with frosting later).
- Bake your cookies (yes, sticks and all!) according to your cookie dough's instructions.
- When your cookies are completely cool, use your frosting and other edible goodies to decorate them, then allow them to dry completely.
- While the frosting is drying, insert the floral foam into your container. It doesn’t have to be perfect (it will be covered by shredded paper or tissue), but you should fill the container as much as possible.
- Place the cookie "flowers" into the floral foam, ensuring they're at varying heights to look more like an authentic bouquet.
- Cover the floral foam with the shredded paper or tissue and use the construction paper and markers to add other fun accents.
Peanut butter smiles recipe
- 1 tart red apple, cored and sliced into eighths
- 2-3 squeezes lemon juice
- 8 teaspoons smooth peanut butter
- 48-50 miniature marshmallows
- Squeeze lemon juice over apple slices and toss (this will keep them from browning before serving).
- Spread one-half teaspoon peanut butter on one of the flat sides of each apple slice.
- Place four to six marshmallows on the peanut butter side of one-half the apple slices, flat-side down, keeping them as even as possible and close to the red-skinned edge of the slice (without touching the skin). The goal is to create even-looking teeth.
- Place another apple slice, peanut butter side down, on top of the marshmallows facing the same direction as the other apple slice.
White chocolate-macadamia nut clusters recipe
- 16 ounces white chocolate or almond bark, chopped
- 6-8 ounces macadamia nuts
- Place chopped chocolate or bark in a microwave-safe dish and microwave on high for no more than one minute at a time, stirring between each heating, until completely melted.
- Mix in nuts.
- Drop onto parchment or wax paper one spoonful at a time (allow an inch between each cluster) and allow to dry thoroughly.
- Place the clusters in an airtight container and store in a cool, dry area until ready to gift.
More edible gift ideas
20 Edible Mother's Day gift ideas
Edible gifts: Homemade vanilla extract and sugar recipe
Edible bowl for the Super Bowl