Preheat your oven to 350°F (175°C). Prepare your baking sheet with parchment paper.

In a large mixing bowl, combine the softened butter and granulated sugar. Mix on medium speed until light and fluffy, about 3-4 minutes.

Add the egg and vanilla extract to the mixture and beat until well combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry mixture to the wet mixture, mixing gently until just combined.

Roll the dough into small balls, approximately 1 tablespoon each, and place on the lined baking sheet. Flatten each ball gently.

Bake for 10-12 minutes or until lightly golden around the edges. Cool on a wire rack.

In a large bowl, beat the softened butter until smooth and creamy.

Gradually add the sifted powdered sugar, mixing well after each addition until fluffy and smooth.

Add heavy cream and either vanilla or almond extract. Mix until desired consistency is achieved.

Divide the buttercream into two bowls, adding red gel food coloring to one and green to the other.

Fit a piping bag with a rose tip for roses and another with a leaf tip for leaves.

Once cooled, pipe the buttercream roses onto each cookie, starting at the center and swirling outward.