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Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 12
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Prepare the ingredients before making Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free

  • 1 full recipe for Vickys Vanilla Butter Cookie recipe, link below
  • ready-roll icing or marzipan
  • food colouring
  • cake pops sticks
  • jam or glace icing

How to Make Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Easter Tulip Cookie Pops, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Make up my vanilla butter cookie recipe dough. It's in my profile or in the holidays category under christmas
  • Step 2
  • Roll out the dough on a floured surface to 1/4 inch thick and cut out using a flower shaped cutter. You could make daffodils out of stars
  • Step 3
  • Bake as the recipe states remembering to indent the cookies with the cake pop stick beforehand
  • Step 4
  • Colour the icing and roll out then using the same cutter make your flowers again
  • Step 5
  • When your cookies are done cooling on a wire rack, use a little jam or icing to stick the flower shapes on top of the cookies, remembering to sandwich the cake pop sticks inbetween
  • Step 6
  • It would be fun to bake an easter cake and stick these in the top for decoration!
  • Step 7
  • Any leftover dough can be frozen for later use
  • Step 8
  • Or you could use it to make cute easter egg cookies!
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