Chocolate Cherry Rose Cookies on a Stick

Ingredients:

Cookie

• 2 cups premium flour
• 3/4 cup powdered sugar
• 1/3 cup cocoa powder
• 1/4 cup granulated sugar
• 0.5 tsp salt
• 275g chilled unsalted butter, diced
• 2 tsp vanilla extract

Glaze

• 2.5 cups powdered sugar
• 5 tsp dry egg white
• 1/4 cup water + more as needed
• 0.5 tsp cherry extract
• Red gel food coloring

Preparation:

1. Bake some cookies:
   
   In a food processor, combine the flour, powdered sugar, cocoa powder, granulated sugar, and salt until evenly distributed. Add the butter and vanilla and pulse until the mixture is crumbly and holds together when pressed. Transfer the dough to a large bowl and form into a ball. Place it on a sheet of parchment paper. Place another sheet of parchment paper on top and roll the dough out to a thickness of 1 cm. Refrigerate until firm, about 1 hour.
2. Position racks in the upper and lower thirds of the oven; preheat oven to 325°F (160°C).
3. Cut shapes from the dough using a 3-inch (7.5 cm) round cookie cutter. Place them on two unlined baking sheets, spacing them 2 inches (5 cm) apart, then insert a wooden lollipop stick into the side of each circle, inserting it about three-quarters of the way up the cookie. Gather the dough scraps and refrigerate until firm; repeat to cut more cookies.
4. Bake, rotating the baking sheets halfway through, until set, 25-30 minutes. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
5. Meanwhile, prepare the glaze.:
   
   In a large bowl, whisk together the powdered sugar and dry egg whites. Using a mixer on medium speed, beat in the water and cherry extract until soft, glossy peaks form, about 3 minutes; add up to 1 tablespoon more water if the glaze is too stiff, but it shouldn't be runny. Tint red with food coloring.
6. Decorate the cookies:
   
   Transfer about 1/2 cup of frosting to a resealable plastic bag and snip off a corner. Pipe frosting around the edge of each cookie; set the bag aside. Thin the frosting in a bowl until it reaches the consistency of runny yogurt, adding 1 teaspoon of water at a time. Transfer to another resealable plastic bag and snip off a corner; pipe frosting around the edges of each cookie, then smooth the surface with the back of a spoon or an offset spatula. Let the frosting set for about 1 hour. Pipe the remaining thick frosting into a flower-shaped pattern.