In a small mixing bowl, toss in a bit of all of the above herbs and petals (divide this into 1/3's and as called upon in the recipe use 1/3 at a time)

Place your softened butter in the bowl.

Mix.

You can add a dash of garlic salt if you like for more flavor.

Combine well.

Have your parchment paper ready for the transfer from the bowl to the paper.

You will set your cookie cutter on the parchment paper.

Inside the cookie-cutter spread more of the herb and petal mixture (this will be the top once you invert it)

Then scrape down your bowl with the mixture.

Eyeing up the cutter, grab enough to FILL the cutter and scrape away the excess,

Drop the scoop into the cutter without MOVING It,

Now, spread the butter mixture across the cutter, take away the excess.

Sprinkle with a bit more of the green mixture.

Next, spread more of the herbs and petals across the top.

At this point, you need to make a decision.

Is your butter packed in tight enough that you can PUSH it out without breaking the heart?

Or do you need to refrigerate the mold (15 minutes) and then push it out?

Don't let it sit longer than that because firmness can create this to crack when you push it out.

I just work with mine right away, but you must determine your own 'softness' of the butter.

Push out,

You can sprinkle with Red Pepper Flakes if you like!

Then transfer to either a plate or a plastic bag**

Refrigerate.

When you are prepping your meal, pull it out about 15-20 minutes ahead so that it becomes 'spreadable' if you are using it for bread chunks, or if you are using it as a final presentation atop a steak, piece of seafood, etc.

Enjoy. ~ Dana XO