Recipes: Cookies

January 31, 2012

Cookie Flags!


A few months back, I was inspired by Herriot Grace's Cookie Flags and knew I'd like to make my own variation for Valentine's Day.

I started by making a batch of my favorite cookie dough for these sorts of things. (It's important to use a recipe that won't rise and become puffy).


I rolled out the dough and cut out the flag shapes for the project. (Just freehand, with a small, sharp knife).


I transferred the dough to a parchment lined baking sheet and inserted little wooden toothpicks for the flags (about 3/4" of the toothpick).


I embellished some using some dough letter stamps and big heart sprinkles, just by pressing into the unbaked dough, and then baked them up.

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Then I decided it'd be fun to sugar glaze some of them and add a few sprinkle dots, for good measure.

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A soft pink sugar glaze is great too.

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I kept some unglazed, because sometimes simple is just enough.


And then, well, it was really simple. I poked them into my little cakes.



But they're just as fun to package up as treats for the ones you love. Or better yet, just gobble them up. Because Cookie Flags bring happiness to all.

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Cookie Flags Dough

  • 1 cup flour
  • 1/2 cup butter, at room temperature
  • 1/4 cup confectioner's (powdered) sugar
  • 1/2 teaspoon vanilla extract

Cream the butter in a bowl with an electric mixer until smooth. Add the sugar and vanilla, beating until well combined. Beat in the flour, just until combined. Cover the dough with plastic wrap and refrigerate for 1 hour. Flour your work surface and roll out your refrigerated dough to about 1/4" thickness. Using a sharp knife, cut out the shapes of your little flags. (As shown above). Once you've cut out all your flags, transfer to a parchment lined baking sheet. (The best way to do this is with a spatula). Repeat with the remaining dough scraps, until all the dough is used up. Insert toothpicks into the flags as described above, and adorn, if desired, as described above.

Refrigerate the Cookie Flags, on the baking sheet, for 15 minutes. While the flags are being refrigerated, preheat the oven to 350 degrees Fahrenheit.

Bake the Cookie Flags for 12-15 minutes. Cool on pan. Once completely cooled, the flags are ready to glaze or use as is.

Cookie Flags Glaze

  • Confectioners (powdered) sugar
  • Milk

Add milk, just a wee bit at a time, until the glaze reaches your desired consistency. Add a drop of food coloring, if you'd like. Mix together with a spoon, until thoroughly combined and then glaze to your little heart's content.


Mini Bundt Cake Pan: Target

Letter Stamps: William Sonoma

Big Crunchy Heart Sprinkles: Wilton

Mixing Bowl: Fishs Eddy

December 06, 2011


I'd like to introduce you to my family's favorite holiday cookies: Snowballs. They're rich, buttery, crispy and sweet and fun to eat.


(Snowballs shown on left).


1/2 cup unsalted butter, softened

2 tablespoons honey

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chopped pecans (about 4 ounces)

3/4 cup powdered sugar

Grease two large baking sheets. Heat the oven to 350 degrees. Beat the butter and honey in a medium-size bowl with an electric mixer on medium speed until well combined and fluffy - 2 - 3 minutes. Lower the mixer speed to medium-low and beat in vanilla; then beat in flour and pecans until combined.

Roll the dough by tablespoonful between your palms, into balls. Place on prepared baking sheets, spacing 1" apart.

Bake the cookies just until they turn light golden brown - 12 - 14 minutes. Cool on the baking sheets 1 minute, then transfer to wire racks to cool completely.

Put the powdered sugar into a large plastic food-storage bag. Add the cookies, 6 at a time, and gently shake the bag until they are coated with sugar.

Makes 24 one-inch cookies.

To serve, pile up on a tray.

Tip: Snowballs make great gifts! Wrap in cellophane bags for gift giving. For added cuteness and stability for gift giving, place cookie filled cellophane bags into vintage food containers (as shown above), jars, or colorful paper bags.


You can find this recipe and many more, as well as decorating ideas, projects, inspiration, and Christmas cheer in my book, The Farm Chicks Christmas.


The containers shown are vintage.

Cellophane bags: Target

Ribbons: Michaels

Sweatshirt: Boden

Images by John Granen

July 11, 2011

Strawberry Creamwiches

The Farm Chicks Website has moved. You can find the post you're looking for here.




May 02, 2011

Peanut Butter & Chocolate Bars

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December 15, 2010

Gingerbread Eggnog Ice-Cream Sandwiches

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March 31, 2010

Egg on a Plate Cookies

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December 19, 2009

Christmas Star Cookie Wreath/Centerpiece

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January 29, 2009

Soft Ginger Molasses Chews

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