I was asked by a friend to bake some cookies for a baby shower she was attending. She had a photo and asked if I could duplicate the cookies.
I started with my favorite "no chill" sugar cookie recipe. I rolled them out using an adjustable rolling pin to 1/2 " thick. This is by far the best invention in the world as far as I am concerned, and you can score one for around $20 on Amazon. I used a 2" fluted circle cookie cutter, and then cut out a small hole in the center using a smaller circle cookie cutter (you could alternatively use a donut cutter). Once they were done baking, they were cooled on a cookie cooling rack. It was a little hard to keep everyone away as these cookies taste delicious even without any icing.
While they were cooling, I prepared the glaze using this recipe, substituting the mint extract for pure madagascar vanilla extract. You want the glaze to be thick but pourable. Place the glaze in a shallow dish. Dip each cookie in while holding the sides until just the top is coated (do not immerse the entire cookie). Let most of the glaze drip off and then invert it onto a cookie rack allowing the excess to trickle off. Once you get more comfortable dipping each cookie, you'll find that the glaze stays once inverted without dripping off the sides and making a mess (this part took me a few tries).
While the glaze was still wet, I added pieces of edible gold and edible flowers. I used primulas for the flowers because they were in season, and had the most pretty vibrant colors. Make sure you buy flowers meant for consuming with no pesticides!
Allow glaze to dry for minimum of 30 minutes. Don't they look amazing? They can also be served on top of a milk glass with a straw through the middle. These cookies were a big hit at the baby shower and the extra ones I made for home lasted only a few hours! We will definitely be making these again.