Homemade Flower Sugar Cookies

In a medium-sized bowl whisk together the flour, salt and baking soda. Set aside.

In the bowl of your stand mixer, using your mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until combined. Add the flour mixture and beat until you have a smooth dough. Next wrap the dough in a piece of plastic wrap and refrigerate for about one hour or until firm enough to roll.

On a well-floured surface, roll out the dough to 1/4 inch thickness using a rolling pin.

Cut out shapes using a 2 1/2 inch flower-shaped cookie cutter. Should make about 30 cookies; re-roll the scraps of dough as you go. Place cookies on parchment paper-lined baking sheets.

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes. Preheat oven to 350 F and place rack in center of oven.

Next bake cookies for about 8-10 minutes or until the edges are just starting to brown. Remove from the oven and let them cool.

After that in the bowl of your electric mixer, beat the egg whites with the lemon juice. Add the icing sugar and beat on low speed until smooth. Add food coloring, if desired.

Now place a small amount of icing in the center of the cookie. Using a small knife, push the icing to the edge of the cookie. Place a piece of candy in the center of the cookies. I’ve done in the photo above.

Serve and enjoy.