Frosted Tulip Cookies

• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 2 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup butter, softened
• 6 to 7 cups confectioners' sugar
• 6 tablespoons whole milk
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• Paste or liquid food coloring-green, yellow, blue and red
• 2 dozen cupcakes
• Colored sprinkles or decorator candies
• 1 cup sweetened shredded coconut

1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in lemon zest and vanilla. Combine flour and baking powder; gradually add to creamed mixture. Cover and refrigerate for at least 1 hour or until easy to handle.
2. Roll out to 1/4-in. thickness on a lightly floured surface. Cut with a tulip cookie cutter. Place 2 in. apart on greased
3. with a craft stick under each cookie about 1-1/2-in. from top of flower. Bake at 350u0b0 for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. In a bowl, cream butter, sugar, milk and extracts until fluffy. 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. Place coconut in a bag; add green food coloring. Sprinkle over cupcake. Insert a tulip into the center of each. Serve remaining cookies alongside cupcakes.

butter, sugar, eggs, lemon zest, vanilla, flour, baking powder, butter, sugar, milk, lemon, vanilla, coloringgreen, cupcakes, colored sprinkles, coconut

Taken from www.tasteofhome.com/recipes/frosted-tulip-cookies/ (may not work)