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Spring Bloom Cookie Wreaths

Hello Spring! It was an amazingly hot day yesterday in Richmond. I actually broke out into a sweat while walking up to school (sometimes my only exercise ever), and all the pretty pink flowers that bloomed in this one tree had just shriveled up from the heat and fallen off :\ I think it's going to be hot all weekend, which means I need to either get up earlier so I can walk at snail pace and avoid getting pit stains on my scrubs or refuse to raise my arms all day.


I think I was supposed to talk about the beauty of Spring and flowers, but somehow got onto the topic of sweating and pit stains (sorry!). It's also going to be mother's day this Sunday!! The day just reminds me of how expensive flower bouquets can be (and how much I love my mum :P). I think one of our pet peeves is receiving flowers. We'd much rather receive a dozen hamburgers or a cake (my mum says straight up cash please)... such romantics :\ So, I wish I could bake these lemony bright cookies for my mum instead of flowers and give her a humongous hug for being the best mum ever. Unfortunately, she is in LA and if she knows that I've been baking instead of studying, she'll have my head on a plate.


These cookies were inspired by winter holiday wreath cookies made by bon appetite (link below). I've gone an put a spring flair on them with dried flower petals I bought at a loose leaf tea store, poppy seeds and chopped nuts. They're just so pretty and motherly looking! I hope your mum loves them as much as I do!


Spring Bloom Cookie Wreaths
inspired by bonappetite

Cookie dough
1.5 stick butter, softened
1 cup white sugar
2 eggs, room temp
zest of 1 lemon
1 tsp vanilla

2.5 cups flour
1 tsp baking powder
pinch of salt

Toppings
1 cup powdered sugar
2 tsp lemon juice
2 tsp milk
handful of dried strawberries, candied rose petals, dried petal tea herbs
handful of chopped almonds or pistachios
poppy seeds

  1. Cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and vanilla. Mix in flour, baking powder and salt and then knead the dough as it comes together.
  2. Make a smooth ball with the dough, seran wrap and flatten slightly. Place in the fridge for at least 2 hours or overnight (if overnight, let it thaw a little before rolling)
  3. Preheat oven to 400F. Generously flour your surface and rolling pin. Roll out cookie dough to 1/4" thick and cut out wreaths
  4. Bake for 6-10 mins or until the edges slightly brown. Let them completely cool out of the oven
  5. Whisk together in a small bowl, powdered sugar, lemon juice and milk. Dip cooled cookies face down into the icing and let the excess drip. Work quickly to decorate petals, poppy seeds nuts (whatever you like!) on the icing and pressing slightly to make sure it adheres
  6. Let the icing completely dry (may take more than an hour) and serve. Keep remaining cookies in a airtight container and they will last for many days!


4 comments :

  1. So, Mabel, I really missed your posts when I was away and you were on vacation the weeks prior. This is amazing. As was your pork belly kimbap. And the bibimbap. I could go on. You're my go-to Korean cuisine blog!!!!! <3

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  2. Thanks Betty! You're too kind... I'd start blushing, but I think I'm too tan at the moment haha.

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