Mimi Jr. and I spent a fun afternoon making these cookies to cheer up Mini Me during mid term exams. We used our favorite white sugar cut out cookie dough and royal icing tinted with neon colors along with a few nonpareils.
These are easy to do, just outline and flood the cookies with the base color, and when dry, pipe on the petals and the center in a contrasting color. These are bright and perfect for spring. I got the inspiration while browsing blogs. I stopped at The Sweet Adventures of Sugarbelle who has a fun post on Easter Eye Candy. I noticed that a lot of decorators were using string work and I thought, what a great way to embellish your cookies. We have always been sprinkle girls at Mimi's kitchen, so this was a new adventure for us, although we couldn't quite get completely away from the sprinkles.
3 c all-purpose flour
2 tsp baking powder
1 c sugar
2 sticks butter
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
1/2 teaspoon salt
Preheat oven to 350.
Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.