Pansy Cookies
Votes: 2
Time: 2 hours 50 minutes
Complexity: easily
Quantity: 14 - 16 cookies
Complexity: easily
Quantity: 14 - 16 cookies
Celebrate Easter or the arrival of spring with these charming pansy cookies. The varying shades of purple dough and a tiny dot of yellow icing in the center make these cookies look like real flowers. You'll need sugar cookie dough (store-bought is fine), gel food coloring, yellow decorative icing, and a six-petal flower cookie cutter. If you don't have one, you can try cutting out flowers from the dough with a small knife.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tube (450 g) of ready-made sugar cookie dough, such as Pillsbury
- Dark purple and white gel food coloring
- 1 tube (120 g) of yellow decorative glaze
- Special equipment: 6-petal flower cookie cutter (diameter 4.5 cm)
We recommend
Recipes with similar ingredients: shortcrust pastry, shortbread cookies
Cooking the dish according to the recipe:
- Cut off a quarter of the cookie dough (about 6 tablespoons) and divide it into 2 pieces. Place each piece in a separate small bowl. Color one piece with 4 drops of purple gel food coloring. Color the other piece with 3 drops of purple food coloring and 2 drops of white food coloring.
- Roll out the remaining uncolored cookie dough between two sheets of parchment paper into a 1/4-inch thick circle (approximately 12 inches in diameter). Remove the top sheet of parchment and set aside.
- Pinch off a pea-sized piece of dark purple dough and roll it into a ball. Place it on the rolled-out dough. Arrange 6 pea-sized balls of light purple dough around the dark purple dough to form a 4 cm diameter flower. Make more flowers with the remaining colored dough: space the flowers about 1 cm apart and alternate dark purple and light purple dough in the center and on the petals.
- Cover the dough with parchment paper and gently roll it out until it's smooth and flat. Place it on a rimmed baking sheet and freeze until firm, about 1 hour.
- Using a 4.5 cm flower-shaped cookie cutter, cut out each flower from the dough. Place the cookies 2.5 cm apart on two parchment-lined baking sheets. Freeze until firm, about 30 minutes.
- Preheat oven to 350°F (175°C) and bake the cookies until golden brown around the edges, 10-12 minutes. Let the cookies cool on a baking sheet on a wire rack.
- Pipe a small dot of yellow icing into the center of each cookie. Let set for 15 minutes.
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