Christmas tree-shaped sugar cookies covered with white royal icing get a botanical makeover with edible flower petals. Scottish flowers in hues of blue, purple and orange, create a bright and unexpected color palette for the holidays.
In an electric mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.
Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.
In a medium bowl, whisk together the flour and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency. If your mixture does not come together and is crumbly, add ice cold water 1 tbsp. at a time until the dough clumps. Roll the dough flat between sheets of parchment paper and chill until ready for use, at least 30 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Use a 4 inch cutter to stamp shapes from the dough and transfer them to the prepared pans. Chill the shapes in the refrigerator for 15 minutes. Bake cookies for 12-15 minutes, or until the cookies are lightly brown on the edges. Transfer the cookies to a wire rack to cool completely.
Royal Icing and décors
In the bowl of an electric mixer fitted with the whisk attachment, stir the confectioners’ sugar and meringue powder on low speed until combined.
Add the water and beat on medium-high speed until thickened. Mix in the flavoring. Scrape down the bowl and beat again. Mix in drops of water until the icing thins to flood consistency (It should be thick and pourable like a milkshake. Run a spatula through the icing to check; the indention should disappear by the count of 10.) Use the icing immediately or drape a damp tea towel over the mixing bowl or bowls to prevent the icing from drying out.
Using a disposable piping bag or a zip-top bag with a tiny hole snipped in the end, pipe a line of frosting around the outer edge of the cookies. Let stand for 5 minutes. Flood the inside of the shape with more icing until completely covered and smooth. Add flower petals and dragees while the icing is still wet. Let stand until dry, about 4 hours or overnight.
Mix each petal dust with drops of lemon extract. Paint dots of color onto the dry cookies. Let air dry for 10 minutes. Package cookies and give as Christmas gifts!
Not all meringue powder is the same. Be sure to read the directions on the back of the meringue powder container for suggested amounts.