FROSTED TULIP COOKIES

Frosted Tulip Cookies image

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.

Provided by Taste of Home

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 large eggs
2 teaspoons grated lemon zest
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 whole 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

Steps:

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in lemon zest 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.

Nutrition Facts : Calories 178 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 73mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.