I made these and boxed them up as teacher gifts. I usually make a few batches to give out to friends and neighbors as well!
Below is the recipe for one batch of sugar cookies. I used 3″ flower shaped cookie cutters, rolled them 1/4″ thick and ended up getting 28 cookies out of it.
1 cup butter (room temperature)
1 3/4 cups sugar
1 tsp. vanilla
4 cups flour
Cream together butter and sugar until light and fluffy
Add vanilla and eggs
Mix until combined
Add 1 cup of flour at a time, mixing until combined and the dough forms together.
Roll out dough onto floured surface and cut into the shapes desired.
Put the shapes onto a parchment lined cookie sheet and bake at 350 F for 12 minutes. This will vary depending on the size of the cookies so it’s best to keep an eye on them. They’re ready once they are lightly golden.
4 cups icing sugar
1/4 cup meringue powder
1/3 cup water
Using a mixer with a whisk attachment, on medium, beat ingredients together until combined.
Once combined, turn it to high and let it mix for 10 full minutes.
If it’s too runny, slowly add icing sugar, one tablespoon at a time. If it’s too thick, add a few drops of water at a time until it is smooth.
Once the icing was ready, I put 1/4 cup of the icing in a bowl and added yellow food coloring for the centers of the cookies.
I put the yellow icing in a piping bag fitted with a Wilton #2 tip and did the same with the white icing.
I piped all the yellow centers onto the cookies and then piped the swirled petals onto the cookies afterwards.
I left the cookies out overnight so that the icing could dry and I boxed them the next day.