Cherry Flower Cookies
Yield: approximately 50
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • ½ teaspoon cherry extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 recipe Pretty Pink Buttercream (recipe follows)
  • Garnish: Wilton Sprinkles Pink
  • Sugar Pearls
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper.
  3. In a medium bowl, combine flour, baking powder, and salt, whisking well.
  4. In a large mixing bowl, combine butter and sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add egg and extracts, beating until incorporated. Gradually add flour mixture to butter mixture, beating until dough comes together.
  5. Place half of dough between 2 sheets of waxed paper. Using a rolling pin, roll dough to a ¼-inch thickness. Transfer dough with waxed paper to another rimmed baking sheet, and freeze for 15 minutes. Repeat with remaining half of dough.
  6. Remove dough from freezer, and remove waxed paper from dough. Using a 2¾-inch flower-shaped cutter, cut shapes from chilled dough. Place cookies 2 inches apart on prepared baking sheets. Using a ¾-inch round cutter, cut and remove centers from flowers.
  7. Bake until edges of cookies are very light golden brown, approximately 10 minutes. Transfer cookies to wire cooling racks, and let cool completely.
  8. Place Pretty Pink Buttercream in a pastry bag fitted with open-star tip (Wilton #21), and pipe buttercream stars onto cookies, covering surface of cookies.
  9. Garnish with sugar pearls, if desired.
  10. Store in a single layer in an airtight container, and refrigerate for up to a day.
Recipe by TeaTime Magazine at