Step 1

Dough: Cream butter, sugar, and salt, together in a stand mixer on medium speed for about 2 minutes.

Step 2

Add in the eggs, and mix just to incorporate the egg, then scrape down the sides of the bowl.  Add vanilla and mix again just until combined.

Step 3

Whisk dry ingredients, flour, and baking powder in a separate bowl. Add the dry ingredients to your wet ingredients. Mix until the cookie mix becomes a dough and it pulls away from the sides of the bowl.

Step 4

Chill: Remove the dough from the bowl and shape it into a ball and flatten, wrap it in plastic wrap, and place in the fridge for at least 30 minutes. If you prefer,  divide the dough into two discs, and work in two batches. It is quite a bit of dough to work with all at once.

Step 5

Shape & bake: Preheat the oven to 375°F while your dough chills.

Step 6

Pull the dough from the fridge, flour a clean surface, and roll the dough out to ¼ inch thick. Cut your cookies out into daisy flower shapes.

Step 7

Place each flower cookie on a parchment lined baking sheet and bake for 6-7 minutes, or until the edges of the cookies are golden.

Step 8

Once baked, let sit for a couple of  minutes on the cookie sheet to firm up. Transfer to a cooling rack so they can cool completely before adding the buttercream.

Step 9

Frosting: Cream your butter in a stand mixer for a minute and very slowly add the shortening, scraping down sides in between creaming until well incorporated. Once creamed, add your vanilla. Mix again for a minute. Add in the powdered sugar. Beat little by little so your powdered sugar doesn’t go all over the place.

Step 10

Once mixed, slowly add in your heavy cream, add in 3 TBSP and continue to add more until it reaches a thick butter-like consistency. Mix until smooth, on medium to high speed for a couple of minutes until it is creamy. If you use shortening then be careful to not overmix because it can turn grainy.

Step 11

Once ready, divide the buttercream into separate bowls with the amount of colors you will be using. Add the gel food coloring into each bowl and mix well until evenly combined. In this case I used a white, pink, purple, and yellow bowl.

Step 12

Transfer each of the colors into a piping bag using a #104 tip.

Step 13

Decorate: Place a large dot of buttercream onto each petal of each daisy flower cookie. Once each petal has the dot, grab a spatula and spread the frosting from the outside of the petal towards the center of the flower. Continue to do this until all of the petals have buttercream. Add a dot of yellow or orange buttercream for the middle of the flower. Continue for all the cookies. Let cool and enjoy!