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Flowers for the Teacher

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  • Prep 20 min
  • Total 26 min
  • Servings 20
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Enjoy a fun craft project and a treat with these charming flower cookies.
Created Aug 25, 2009
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Ingredients

  • 1 pouch (496 g) Betty Crocker* Sugar Cookie Mix (or Chocolate Chip Cookie Mix or Oatmeal Cookie Mix)
  • 1/2 cup (125 mL) butter or margarine, melted
  • 1/4 cup (50 mL) flour
  • 1 egg
  • 20 wooden sticks with rounded edges
  • Decorating gel (any colour)
  • Candy decorations (as desired)
  • Sliced almonds
  • Small planters pot
  • Floral foam
  • Green pipe cleaners
  • Mini-chocolate chips

Steps

  •  
    1
    Heat oven to 375°F (190°C) for shiny metal baking sheet or 350°F (180°C) for dark or non-stick baking sheet. Stir cookie mix, melted butter, flour and egg in medium bowl until soft dough forms.
  •  
    2
    Roll dough on floured surface until about 1/4-inch (1 cm) thick. Cut dough with 1 1/2-inch (3.5 cm) round cookie cutter. (Dip cutter in flour for easy cutting)
  •  
    3
    Place 2-inches (5 cm) apart on ungreased baking sheet. Carefully insert a wooden stick into bottom of each cookie.
  •  
    4
    Bake 6 to 8 minutes or until edges are light golden brown. Cool 1 minute before removing from baking sheet to wire rack. Cool completely, about 30 minutes.
  •  
    5
    Decorate as desired using decorating gels, candy decorations and sliced almonds.

Expert Tips

  • Tip 1
    Variation: Make these cookies using 1 pkg (510 g) Pillsbury Ready To Bake!* Chocolate Chip Cookies or Chocolate Chunk & Chip Cookies. Place wooden sticks into side of dough round (no need to flatten) & follow bake times as printed on package.

Nutrition Information

No nutrition information available for this recipe
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