Beautiful Rosette Butter Cookies that doesn't melt after baking! How to make Rosette Butter cookie that does not melt after baking? Here's what you'll need: 1 cup unsalted butter (227g) softened 1 and ¼ cup confectioner’s sugar (125g) 2 eggs-room temperature 2 tsp vanilla (10ml) 1/2 tsp salt (3g) 2 and ½ cups all purpose flour (310g) This recipe yields 35 to 40 cookies. 1. All ingredients should be in room temp. 2. Cream together butter and icing sugar. Beat until light and fluffy. 3. When it's

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