Sweets with your Sweetie

Sweets with your Sweetie

by Amy Boyett February 12, 2020

Did you know that Geoffrey Chaucer was the first person on record referencing Valentine’s day as a celebration of romance?  The origins of this occasion have many feigned sources.  Apparently there was more than one Saint Valentine, and even prior were Roman celebrations that could have evolved into what we now call St. Valentine’s Day.  At the end of the day, regardless of the source….Love really is all we care about.

While we’re of the strong opinion that food is a hearty tool in fostering any relationship, it’s no secret that the best means is quality time.  So it makes all the sense in the world to spend a bit of QT making a sweet treat to enjoy together! 

We’ve concocted a delicious butter cookie and fashioned them into the sweetest flowers with a step by step for how you and your love can make and assemble to either enjoy or pass on and bless someone else!



First things first:


1 c soft butter (unsalted)

3/4 c powdered sugar

1/3 c granulated sugar

1 egg

2 1/2 c AP Flour

1 t salt


In a bowl cream butter and sugars.  Scrape bowl and then add egg and continue to mix.  Lastly, add flour and salt and mix just until incorporated.  Allow to rest 20 minutes before shaping.


Preheat oven to 400 degrees before shaping your flowers





For this you will need:

  • a small jar or cup
  • red food coloring
  • almond or vanilla extract (or any liquor) to dilute colorant
  • Craft paint brush
  • Small pairing knife


Roll a cup or so of dough on a floured surface to about 1/4” thickness.  Using a small cup or jar (roughly 1 1/2” diameter) cut several round pieces and set aside.  Pile leftover dough and roll and repeat process as many times as quantity will allow.  Any remaining bits can be added back to larger bowl of dough.
In a small bowl combine 1 T extract or liquor and 4-5 drops color
Place four rounds overlapping and brush with color mixture.  Allow to dry a few moments as you continue to assemble and paint more groups of cutouts.  Gently roll each group being sure to keep it loose.  Cut each roll in half and then gently turn out edges to give each petal shape.  Place on baking sheet lined with parchment paper.  Bake 6-8 minutes.




For this you will need:

  • 1 c Colored sugar (your choice color)
  • 1 qt Bowl
  • Tablespoon measuring utensil


Divide a cup or so of dough into as many 1 T portions, and then again divide these portions in half and roll into small balls.  Set three aside and then toss the rest in colored sugar until fully dusted.  After dusting in colored sugar gently cut in half being sure to leave some exposed dough.  Arrange colored pieces around the three larger dough balls on parchment and bake 8 minutes.




For this you will need:

  • Small cookie or ice cream scoop (if using larger scoop just divide portion in half)
  • Small paring knife
  • Same red dye mixture from roses
  • Yellow, white, or brown sprinkles
Scoop 3-4 portions of dough and roll them into a ball.  Using paring knife slice from top straight down to quarter dough ball but not quite all the way through.  Slightly separate corners to create bloom and lightly brush from top to bottom with red coloring on the outer sides of bloom.  Place a small portion of sprinkles in the center.  Place on parchment-lined sheet and bake for 8-10 minutes



For this, you will need

  • Fork
  • Green food coloring + extract (same portions as rose mixture)
Simply eyeball 1 T portions and roll into tear drop shapes and then slightly smash flat with you finger.  Using fork, scallop the edges to add texture and then lightly brush green coloring over the surface.  Bake on parchment lined sheet for 6-7 minutes.

We'd love to see your arrangement! Tag us on instagram @freshsoutherncoffee

Amy Boyett
Amy Boyett


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