12round sugar cookieseach about 1.5 inches in diameter, fully cooled
¼cupunsalted buttersoftened
1cupconfectioners' sugar
1-2Tablespoonsmilk
2small drops red gel food coloring
3oz.green fondant
Instructions
To prepare the buttercream icing, beat butter, powdered sugar, and milk in a medium-size bowl. Begin on medium speed then increase to high speed. Add red gel food coloring and continue beating until buttercream is completely tinted. The buttercream is ready once it is smooth and forms semi-stiff peaks.
Transfer buttercream into a piping bag with a star tip. Starting in the center, frost each cookie in a circular motion.
Use green fondant to create 12 small spheres, and another 12 that are slightly smaller. Flatten each sphere out and form a point at one of it's ends. Use a toothpick to score lines on each leaf to give them a more realistic leaf look and texture.