Rosebud Butter Cookies

Rosebud Butter Cookies
Davey’s

1/3 C buttrer, softened
1 C Sugar
2 Eggs
2 tsp Vanilla
2 1/4 C Flour
1/2 tsp Salt
1/2 tsp Baking Powder
red and green food coloring
1 C Vanilla frosting
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 inch balls. Place 2 in. apart on greased baking sheets; flatten to 1/4 in. thick. 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 min. or until set. Remove to wire racks to cool completely. Tint frosting green. Using a small leaf tip, pipe leaves onto stem end of each flower.