Flower Cookies – The Cookie Episode 2010


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla  or
  • 1 teaspoon lemon flavoring
  • 2 1/4 cups all-purpose flour


Basic cookie dough recipe:

In a large mixing bowl, beat butter and shortening on medium to high speed.  Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour with a wooden spoon.  Shape into a ball and wrap in wax paper or parchment paper and chill.  Bake cookies on 350° for about 7-10 minutes. Dough can be refrigerated for up to 3 days or frozen for up to 1 month.

Use a basic cookie dough recipe.  Divide chilled dough into 3 balls.  Add food coloring (your choice) to each ball and kneed well with hands.  On an ungreased cookie sheet, shape flowers by making one ball for the center (about 1/2 inch) and 5 balls for the petals (about 1 inch).  Shape 2 additional 1-inch balls into oblong leaves.  Use a toothpick to make leaf detail.  Bake as directed.  Let cook and remove carefully with a large spatula onto a platter.  Do not stack these cookies, as they will break apart easily.

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