It’s always nice to have something fun to bake come springtime. These cookies are delightful! Especially for Easter. They are light, buttery and delicious.
They are great to make with kids…it’s fun pressing the petals into the cookie dough!
Any fruit spread will work but jam doesn’t spread as well when the cookies bake.
The cookie dough is a butter cookie that bakes fairly soft, so you will want to let them cool completely before serving.
Cream the butter, sugar and salt until light and fluffy.
Beat in the egg yolks and vanilla.
Stir in the flour. I don’t chill the dough because it’s easier to form the flowers when the dough is soft.
Form into walnut-size balls and place on parchment paper. Press each ball with a cup dipped in flour.
Use fingers to press 5 “petals” into each cookie. Then spoon about 1/2 tsp into the petals. Use the end of a knife to gently spread the jelly into the petals.
Form small balls of dough and flatten slightly. Place one in the center of each cookie.
Bake for 15 minutes. Let cool for 10 minutes before removing to cooling rack.
- 1 cup butter, softened
- ½ cup sugar
- ½ tsp salt
- 2 egg yolks
- 2 tsp vanilla
- 2 cups flour
- fruit jelly
- Preheat oven to 350°.
- Cream butter, sugar and salt until light and fluffy.
- Beat in egg yolks and vanilla.
- Stir in flour until well mixed.
- Roll into walnut-sized balls. Dip bottom of cup in flour and press to about ⅓-inch thick. Use fingers to press flower petals into cookie.
- Spoon about ½ tsp of jelly into the flower indentation and gently spread into petals.
- Roll small balls from cookie dough about ¼ inch and flatten slightly. Place in the center of each cookie.
- Bake on cookie sheets lined with parchment paper or silicon baking sheet. Bake for 15 minutes.
- Cool on pan for 10 minutes. Remove to cooling rack and cool completely.