Recipe: Cookie Bouquet Cookies and Glaze for Elizabeth

Cookie Bouquet Cookies

1 1/2 sticks (3/4 cup) softened butter (room temp)
3/4 C. sugar
1 egg
2 tsp vanilla (or any favorite flavor. I like almond or orange)
2 C. flour
1/4 tsp salt
1/4 tsp baking soda

Cream butter and sugar until well mixed. Beat in the egg and vanilla. Slowly add the dry ingredients until well blended. Chill for 1 hour. Roll out dough between parchment paper or plastic wrap. Cut dough with cookie cutters. Turn cookie over and lay an 8" cookie stick on the cookie so that the stick goes at least way up the cookie. This will help prevent the cookie from breaking off. Take a small piece of dough and gently rub it into the cookie to cover the cookie stick. If the cookies are cut thick, you can just press the stick up through the cookie. Place cookies on a baking sheet without overlapping sticks. Bake in a preheated 350-degree oven for 8-10 minutes. Cool for 2-3 minutes on cookie sheet, then remove from the baking sheet and cool completely on a cooling rack before decorating them.

Cookie Glaze

3 C. powdered sugar
1/4 C warm water
1 T light corn syrup
1/4 tsp. flavoring
Add a couple of drops of white coloring so glaze with be opaque
Color with paste coloring

Dissolve syrup in the warm water. Mix in extract, sugar and white coloring on low speed until you have a smooth glaze. Store glaze in a covered, plastic container. DO NOT refrigerate--it will keep for 1 week. Before glazing cookies, warm the glaze briefly in the microwave and stir thoroughly. Either dip the cookies in glaze or use small squirt bottles to decorate with.

**Cookies made with this glaze can be decorated ahead of time and frozen.**