Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat 1 cup butter and 1 cup sugar until light and fluffy.
- Add egg, vanilla extract, and almond extract. Mix well.
- Whisk flour, baking powder, and salt separately.
- Gradually combine dry mixture into butter mixture.
- Roll dough to ¼-inch thickness on floured surface.
- Cut shapes using floral cutters.
- Bake 8–10 minutes until edges turn lightly golden.
- Cool completely before decorating.
- Beat powdered sugar, meringue powder, and water until glossy peaks form.
- Divide icing and tint with gel colors.
- Pipe outlines and fill petals carefully.
- Add leaf details using green icing.
- Allow icing to dry fully before storing.
Notes
Nutritional Values (Per Serving – per decorated cookie)
Calories: 165Total Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 23 g
Fiber: 0.5 g
Protein: 2 g
Vitamins & Minerals (Approximate % per serving):
Vitamin A: 6%Calcium: 1%
Iron: 4%
Vitamin B12: 1%
Phosphorus: 2%
Additional Notes & Flavor Tips
- Chill dough 30 minutes for sharper edges.
- Use gel coloring for vibrant floral shades.
- Outline petals first for cleaner designs.
- Add lemon zest for subtle brightness.
- Store in airtight container up to five days.