Wednesday, May 9, 2012

BUTTER COOKIE BOUQUET

1/3 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
red paste food coloring
1 cup vanilla frosting
green paste food coloring

In a small mixing bowl cream butter and sugar.  Beat in the eggs and vanilla extract.  Combine the flour, salt, and baking powder; gradually add to the creamy mixture.  Using the red paste food coloring, tint the dough red (or use less tint for pink flowers).  Shape dough into a ball, wrap in plastic wrap and chill overnight or all day.

Shape the chilled dough into 3/4-inch balls.  Place balls 2-inches apart on lightly greased baking sheets and flatten to 1/4-inch thickness.  With a sharp knife, cut two slits at the top of each circle to form a flower bud.  Pinch the bottom of each circle to form a stem end.

Bake cookies at 350 degrees for 8 to 10 minutes or until set; do not overbake.  Carefully remove to wire racks to cool completely.  Tint frosting green.  Use a small leaf tip and pipe leaves onto the stem end of each flower.  Scatter leaves among the flowers and make a bow on the stems.
I got this recipe from a TOH magazine many years ago.  Several years ago I helped my granddaughters make these on white cutting boards for their mothers for Mother's Day. They were a real hit.

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