🌼 Flower Butter Cookies
Ingredients
- 250 g (1 cup + 2 tbsp) unsalted butter, softened
- ¾ cup (90 g) icing/powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2½ cups (315 g) all-purpose flour
- ¼ teaspoon salt
- Colorful chocolate candies or M&M-style candies, for the centers
Instructions
- Cream the butter: Beat the softened butter and icing sugar for 2–3 minutes until light and fluffy.
- Add wet ingredients: Mix in the egg yolk and vanilla until well combined.
- Add flour: Gradually add the flour and salt. Mix just until a soft, smooth dough forms. Don’t overmix.
- Shape the flowers: Take small portions of dough and roll them into balls. Place on a parchment-lined baking tray. Flatten slightly, then use your fingers or a small knife to create flower-petal sections around each cookie.
- Add the center: Gently press a colorful chocolate candy into the center of each flower.
- Chill: Refrigerate the shaped cookies for 15–20 minutes. This helps them keep their shape.
- Bake: Bake at 350°F (175°C) for about 12–15 minutes, until the edges are just lightly golden.
- Cool: Let them cool on the tray for 5 minutes, then transfer to a wire rack.
🌼 Tip: For the soft, delicate texture shown in the picture, avoid overbaking—the cookies should remain pale with only a slight golden color around the edges.