Easter Blossoms
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These flowers are a fun and colorful way to celebrate the spring holiday.
Printable Recipe
Easter Blossom Cookies
Ingredients
- 1/2 cup butter must be butter, softened
- 1 3- ounce package of cream cheese softened
- 1-1/2 cups sifted powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 2-1/4 cups all-purpose flour
- Pastel coated candies
- Optional: add 1/4 teaspoon almond extract for a fruitier flavor
Instructions
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Beat butter and cream cheese in a large mixing bowl on medium to high speed for 30 seconds.
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Add powdered sugar, baking powder, and salt.
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Beat until combined, scraping sides of bowl occassionally.
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Beat in egg and extract(s) until combined.
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Add flour.
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Mix until combined.
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Cover and chill dough for about an hour. Dough should be easy to handle.
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Heat oven to 350.
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Shape dough into 1/4 inch balls.
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Roll balls in colored sugar.
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Place balls 2 inches apart on cookie sheet.
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Use scissors to snip balls in half (3/4 of the way through).
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Snip each half into thirds, making a total of 6 wedges.
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Sprinkle additional colored sugar in the center of each.
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Bake for 8-9 minutes, or until edges are browned.
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Remove from oven and immediately place candy piece in the center of each cookie.
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Transfer to wire racks for cooling.
Recipe Notes
Makes about 2 dozen. They can be stored in an airtight container (use wax paper to separate layers) for about a week at room temperature, or in the freezer for up to 3 months.