Frosted Tulip Cookies Recipe

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Frosted Tulip Cookies Recipe
Frosted Tulip Cookies Recipe photo by Taste of Home
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Frosted Tulip Cookies Recipe

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3.5 2
Publisher Photo
What could be more appealing as a table decoration than fresh flowers? Blooms that are as pleasing to eat as they are to look at—like 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 Easter—or anytime at all.
MAKES:
56 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
56 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

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 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 sweetened shredded coconut

Directions

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.
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.
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).
Originally published as Frosted Tulip Cookies in Country Woman March/April 2000, p28

Nutritional Facts

1 each: 171 calories, 7g fat (5g saturated fat), 29mg cholesterol, 82mg sodium, 25g carbohydrate (18g sugars, 0 fiber), 1g protein.

  • 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 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 sweetened shredded coconut
  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).
Originally published as Frosted Tulip Cookies in Country Woman March/April 2000, p28

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