In a small bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. Tint dough red. Shape into a ball. Wrap in plastic; refrigerate overnight.
Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/4-in. thickness. With a sharp knife, cut two slits at the top of each circle, forming a flower bud. Pinch the bottom of each bud, forming the stem end.
Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. Tint frosting green. Using a small leaf tip, pipe leaves onto the stem end of each flower.