Edible Flower Shortbread Cookies
By Karlee Flores, Olive and Artisan
Images
Serves
Makes 2 dozen shortbread cookies
Ingredients
- 16 ounces unsalted butter
- 4 cups all-purpose flour
- 1 cup granulated sugar plus 1 tablespoon
- 1 teaspoon salt
- 2 tablespoons vanilla bean paste
- Edible flowers (such as chamomile, pansy, mini dianthus, viola, borage blossom)
Procedure
Preheat oven to 350° F. Prepare a sheet pan with a piece of parchment.
To prepare the dough: To a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, add the remaining ingredients and mix until dough looks like breadcrumbs. Form into a rough ball. Chill dough until butter is solidified.
Pour dough onto a floured cutting board and gently press dough until it comes together. Flour the top of your dough and roll out to ¼-inch thick. Flour your cutters and cut out heart shapes from the dough. Use your bench scraper to lift your cookies onto your prepared sheet pan. Reroll the scraps and cut more cookies.
Bake the cookies for 15-20 minutes until light golden brown and firm.
To add the flowers: Remove cookies from the oven and immediately place the flowers onto the warm cookies. They will adhere to the cookie from the residual heat. This ensures the flowers keep their color.
To prepare the dough: To a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, add the remaining ingredients and mix until dough looks like breadcrumbs. Form into a rough ball. Chill dough until butter is solidified.
Pour dough onto a floured cutting board and gently press dough until it comes together. Flour the top of your dough and roll out to ¼-inch thick. Flour your cutters and cut out heart shapes from the dough. Use your bench scraper to lift your cookies onto your prepared sheet pan. Reroll the scraps and cut more cookies.
Bake the cookies for 15-20 minutes until light golden brown and firm.
To add the flowers: Remove cookies from the oven and immediately place the flowers onto the warm cookies. They will adhere to the cookie from the residual heat. This ensures the flowers keep their color.
Edible Flower Shortbread Cookies
By Karlee Flores, Olive and Artisan
Serves
Makes 2 dozen shortbread cookies
Ingredients
- 16 ounces unsalted butter
- 4 cups all-purpose flour
- 1 cup granulated sugar plus 1 tablespoon
- 1 teaspoon salt
- 2 tablespoons vanilla bean paste
- Edible flowers (such as chamomile, pansy, mini dianthus, viola, borage blossom)
Procedure
Preheat oven to 350° F. Prepare a sheet pan with a piece of parchment.
To prepare the dough: To a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, add the remaining ingredients and mix until dough looks like breadcrumbs. Form into a rough ball. Chill dough until butter is solidified.
Pour dough onto a floured cutting board and gently press dough until it comes together. Flour the top of your dough and roll out to ¼-inch thick. Flour your cutters and cut out heart shapes from the dough. Use your bench scraper to lift your cookies onto your prepared sheet pan. Reroll the scraps and cut more cookies.
Bake the cookies for 15-20 minutes until light golden brown and firm.
To add the flowers: Remove cookies from the oven and immediately place the flowers onto the warm cookies. They will adhere to the cookie from the residual heat. This ensures the flowers keep their color.
To prepare the dough: To a stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, add the remaining ingredients and mix until dough looks like breadcrumbs. Form into a rough ball. Chill dough until butter is solidified.
Pour dough onto a floured cutting board and gently press dough until it comes together. Flour the top of your dough and roll out to ¼-inch thick. Flour your cutters and cut out heart shapes from the dough. Use your bench scraper to lift your cookies onto your prepared sheet pan. Reroll the scraps and cut more cookies.
Bake the cookies for 15-20 minutes until light golden brown and firm.
To add the flowers: Remove cookies from the oven and immediately place the flowers onto the warm cookies. They will adhere to the cookie from the residual heat. This ensures the flowers keep their color.