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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 56 |
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What could be more appealing as a table decoration than fresh flowers? Blooms that are as pleasing to eat as they are to look atlike the ones right here! These edible petals grew straight out of a lemony cookie recipe shared by Margaret Miller of Middlebury, Vermont. Formed by our kitchen staff into bulbs and planted in quick from-a-mix cupcakes, the confections can raise smiles at Easteror anytime at all. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
3 eggs |
2 teaspoons grated lemon peel |
1/2 teaspoon vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
56 craft sticks |
frosting: |
1 cup butter, softened |
6 to 7 cups confectioners' sugar |
6 tablespoons milk |
1 teaspoon lemon extract |
1 teaspoon vanilla extract |
paste or liquid food coloring-green, yellow, blue and red |
2 dozen cupcakes |
colored sprinkles or decorator candies |
1 cup flaked coconut |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in lemon peel and vanilla. Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for at least 1 hour or until easy to handle.
2. Roll out to 1/4-in. thickness on a lightly floured surface. Cut with a tulip cookie cutter. Place 2 in. apart on greased baking sheets with a craft stick under each cookie about 1-1/2-in. from top of flower. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
3. In a bowl, cream butter, sugar, milk and extracts until fluffy. Place 1-3/4 cups frosting in a small bowl; tint green. Frost cupcakes. Divide remaining frosting among three small bowls; tint one yellow, one blue and one pink. Frost cookies; decorate as desired. Place coconut in a bag; add green food coloring. Sprinkle over cupcake. Insert a tulip into the center of each. Serve remaining cookies alongside cupcakes. Yield: 56 tulip cookies (2 dozen cupcakes).
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