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Rose & Flower Butter Cookies

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Butter cookie recipe best for cut out cookies as they stay the shape you cut them during baking. Piped cookies are pink buttercream roses and larger scalloped  daisy shape cookie piped in cream or green buttercream.

Ingredients

Units Scale

1–3/4 cup confectioners sugar

1 cup + 2 tablespoons salted butter, softened

1 egg yolk

1/2 teaspoon salt

1 teaspoon creme bouquet extra strength flavoring or 2 teaspoons vanilla

2–3/4 cup King Arthur all purpose flour

Butter cream Frosting:

8 Tablespoons butter-softened

2 cups confectioner’s sugar

2 tablespoons heavy cream or half n half

1 teaspoon clear vanilla or creme bouquet extract

1 drop soft pink, 2 drops medium pink, 1 drop neon green + barely drop forest green food gel for rose design,3 drops bright white for flower design.

Piping tips: Tip # 1M for rose, #352 leaf, #3 for piping centers, # 12 medium round tip for daisy.

Cookie Cutters: 1 ” round linzer cookie cutter, 2-1/3″ round scalloped edge cookie cutter for daisy.

Small spoon for dragging frosting on daisy.

Instructions

  1. Cream butter, sugar, egg yolk, salt and extract in large mixing bowl. Beat until smooth and creamy.
  2. Add flour, if dough is too dry add a tablespoon of water to blend.
  3. Divide dough into 2 flatten discs. Wrap in plastic wrap and chill 2 hours  or overnight.
  4. Remove from oven and allow to sit 25 minutes to soften.
  5. Preheat oven to 350. Line two baking sheets with parchment paper, set aside.
  6. Dust counter with confectioner’s sugar and roll out one disc of dough  to 1/8″ thickness. Cut 1″ small round cookies using round cookie cutter or Linzer cookie cutter.Place on baking sheet and bake cookies 8 minutes or until lightly browned. Roll out second disc and  cut out scalloped edge round cookies, place on separate baking sheet for 10-12 minutes.
  7.  Allow to cool from oven 5 minutes before removing from baking sheet. At this point if you want to decorate the cookies the next day  wrap cookies in plastic wrap and freezer bags, freeze cookies until ready to frost. Do not freeze frosted cookies.
  8. Frosting cookies: Buttercream Frosting and Decorating. Mix all ingredients together for frosting. Beat until smooth and creamy, frosting should be medium thickness for good piping stream. Divide frosting into 3 bowls, with one bowl for pink being 1/2 cup more than other two bowls. Add 1 drop soft pink food gel + 2 medium pink gel to this bowl. Stir to blend color. Add more gel to get desired results. To another bowl add 1 drop neon green and barely a drop of forest green food gel for piping leaves, to last bowl of buttercream add 3 drops of bright white, stir each frosting with separate spoon as not to mix or muddy colors.  Fit 3  disposable piping bags with coupler and tips # 352 for leaf, #3 for piping center dots and # 12 medium round for white flower. Cut end of another piping bag to fit the tip # 1 M. No coupler is needed for this large tip and this is filled with the pink buttercream. You will use more pink buttercream for roses and flower centers than other colors. 

  9. To Decorate cookies.  Follow video, using pink buttercream with tip 1 M, pipe a small circle beginning in the center of the 1″ cookie, going around in a circle on top of the cookie, the piping tip will form the rose, keep the nose of the tip close to the cookie to help with rose formation. See video. Pipe tiny green leaves with tip # 352 in three places on each rose cookie.

  10. Piping the daisy. On each scallop curve of the cookie, pipe one large dot. Take a small spoon place in center of dot and drag frosting to the center of cookie, repeat for all dots. Pipe #3 pink small dots in center of cookies. If you have green frosting left pipe dots for green flowers with pink center.
  11. Serve cookies as desired on cookie dessert boards or individually wrapped gifts. Store cookies in air tight container up to two -three days.  In a pinch you can freeze the frosted cookies, but pack carefully as not to mess up your pretty artwork. Freeze up to two weeks.

Find it online: https://lizbushong.com/rose-flower-butter-cookies/