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.
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.
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.
Keywords: Butter Cookies, Rose Buttercream Cookies, Daisy Buttercream Cookies, Desserts, Dessert Board
Find it online: https://lizbushong.com/rose-flower-butter-cookies/