Pansy Cookies

Prep 30 m
Bake 12 - 15 m



  1. 1 of 7 Heat oven to 350 degrees F. Lightly grease large baking sheet.
  2. 2 of 7 Sift together flour, baking powder and salt onto waxed paper.
  3. 3 of 7 Beat butter and sugar in large bowl on medium speed until smooth. Beat in egg, water and vanilla.
  4. 4 of 7 Add flour mixture to butter mixture, a third at a time, stirring until well blended (dough will be stiff). Shape dough into disk; flatten.
  5. 5 of 7 Halve dough. Roll out half on lightly floured surface to 1/4-inch thickness. Using pattern on this page or 2-inch cutters, cut into shapes. For cookie pops: Working with one at a time, insert 1 cookie stick, about 1 inch deep, up from cookie bottom. Place on prepared baking sheet. Reroll scraps. Repeat with other half of dough.
  6. 6 of 7 Bake in 350 degree F oven 12 to 15 minutes or until light golden around edges; cookies should not brown. Remove with metal spatula to wire racks to cool completely.
  7. 7 of 7 Prepare Royal Icing. Using small fine-tipped paintbrush, coat cooled cookies with thinned Royal Icing. Let stand until dry. Decorate with thicker icing, piping with pastry bag fitted with fine writing tip. Makes 3 dozen 2-inch cookies.
Nutrition Information for Pansy Cookies
Servings Per Recipe:
Per Serving: 3 g Fat, total, 13 mg chol., 1 g pro., 10 g carb., 71 kcal cal., 0 g fiber, 57 mg sodium, 2 g sat. fat
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Printed from 07/18/2019