Rosebud Butter Cookies Recipe

5 1
Rosebud Butter Cookies Recipe
Rosebud Butter Cookies Recipe photo by Taste of Home
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Rosebud Butter Cookies Recipe

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5 1
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These pretty cookies shared by Jane Smith sing of spring! They'll disappear by the dozens!
MAKES:
39 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:
39 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup vanilla frosting
  • Green paste food coloring
  • Red paste food coloring

Directions

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 wrap; 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. Yield: about 6-1/2 dozen.
Originally published as Rosebud Butter Cookies in Taste of Home April/May 2005, p68

Nutritional Facts

2 each: 95 calories, 3g fat (1g saturated fat), 15mg cholesterol, 69mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup vanilla frosting
  • Green paste food coloring
  • Red paste food coloring
  1. 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 wrap; refrigerate overnight.
  2. 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.
  3. 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. Yield: about 6-1/2 dozen.
Originally published as Rosebud Butter Cookies in Taste of Home April/May 2005, p68

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