Frosted Tulip Cookies

Name: Frosted Tulip Cookies
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 56
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 227 grams butter, softened; 56 craft sticks; 85 grams flaked coconut; 85 grams flaked coconut; 720 grams confectioners sugar; 24 cupcakes; 3 eggs; 438 grams all-purpose flour; 56 servings Paste or liquid food coloring-green, yellow, blue and red; 1 teaspoon lemon extract; 2 teaspoons grated lemon peel; 56 servings Colored sprinkles or decorator candies; 56 servings Colored sprinkles or decorator candies; 56 servings Colored sprinkles or decorator candies; 6 Tbsps milk; 300 grams sugar; 1 teaspoon vanilla extract

Frosted Tulip Cookies might be just the dessert you are searching for. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 251 calories. This recipe serves 56. Head to the store and pick up baking powder, cupcakes, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In a bowl, cream butter and sugar.

Ingredients you will need

Butter

Cream

Sugar

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Bowl

Add eggs, one at a time, beating well after each. Beat in lemon peel and vanilla.

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Lemon Peel

Vanilla

Egg

Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for at least 1 hour or until easy to handle.

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Baking Powder

All Purpose Flour

Roll out to 1/4-in. thickness on a lightly floured surface.

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Roll

Cut with a tulip cookie cutter.

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Equipment you will use

Cookie Cutter

Place 2 in. apart on greased baking sheets with a craft stick under each cookie about 1-1/2-in. from top of flower.

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Baking Sheet

Bake at 350° for 8-10 minutes or until edges are lightly browned.

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Oven

Remove to wire racks to cool.

In a bowl, cream butter, sugar, milk and extracts until fluffy.

Ingredients you will need

Butter

Cream

Sugar

Milk

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Bowl

Place 1-3/4 cups frosting in a small bowl; tint green. Frost cupcakes. Divide remaining frosting among three small bowls; tint one yellow, one blue and one pink. Frost cookies; decorate as desired.

Ingredients you will need

Cupcakes

Frosting

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Bowl

Place coconut in a bag; add green food coloring.

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Green Food Color

Coconut

Sprinkle over cupcake. Insert a tulip into the center of each.

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Cupcakes

Serve remaining cookies alongside cupcakes.

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Cupcakes

Equipment

Ingredients

Servings:

1teaspoon

baking powder 227grams

butter, softened 56

craft sticks 85grams

flaked coconut 85grams

flaked coconut 720grams

confectioners' sugar 24

cupcakes 3

eggs 438grams

all-purpose flour 56servings

Paste or liquid food coloring-green, yellow, blue and red 1teaspoon

lemon extract 2teaspoons

grated lemon peel 56servings

Colored sprinkles or decorator candies 56servings

Colored sprinkles or decorator candies 6Tbsps

milk 300grams

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies can be paired with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The Perrier-Jouet Grand Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 57 dollars per bottle.

Perrier-Jouet Grand Brut

The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter, lending the wine a fruity and consistent character. The notes of cherry plum, lemon and bergamot orange emerge first, then make way for the flowers of fruit trees, such as lime and honeysuckle. These are followed by notes of butter, madeleine cakes and vanilla sugar. Lingering notes of grapefruit, white peaches, green pears, apple trees and green hazelnuts round off the taste.