DIRECTIONS TO MAKE SUGAR COOKIES
Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.
In a medium mixing bowl, add the eggs and butter. Whisk to mix well.
In a large mixing bowl, add the flour, sugar, and baking powder. Stir to blend well.
Add the vanilla to the egg and butter mixture and stir well. Pour into the bowl with the dry ingredients. Blend until fully mixed together.
Line 2 cookie sheets with parchment paper and set aside.
Roll the dough out onto a floured surface.
Using the flower cookie cutter, cut out 18 flower shapes and place them on the cookie sheets.
Bake for 10-12 minutes or until just beginning to lightly brown.
Cool on the cookie sheets for 5 minutes before transferring to wire racks to completely cool.
DIRECTIONS TO DECORATE SUGAR COOKIES
Line 2 cookie sheets with wax paper and set aside.
Cut each sour straw in half lengthwise. Cut each piece into 6 pieces. You will have 48 pieces total for the flower stems.
In a double boiler or candy melter, add the pink chocolate chips and stir occasionally until melted.
Pour the melted pink chocolate into a shallow bowl and dip the front of each cookie into the chocolate. Place on cookie sheets to harden.
Immediately place 2-3 juju flowers on each cookie (before the chocolate hardens).
Add 2-3 sour straw stems and press down gently.
Let the cookies "set" for 30 minutes to allow the chocolate to finish hardening.