Edible Flower Shortbread Cookies
These light buttery cookies are so beautiful topped with the edible flowers. Perfect served with your tea or coffee!
Servings: 20 servings
Ingredients
- 1 cup butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 ¼ cup all purpose flour
- ½ cup whole wheat pastry flour You can use 100% all purpose if you prefer. You can even use 100% whole wheat,
- ½ teaspoon salt
- edible flowers We used rose petals. We also used calendula and bachelor buttons, but they didn't bake as pretty. That is why I only photographed the rose ones for the final shot.
- granulated sugar for sprinkling the cookies after baking.
Instructions
- Add the butter and powdered sugar to the mixing bowl with the paddle attachment. This can also be done with a hand mixer or by hand. Mix for about 1 minute to combine. Add in vanilla and mix for just a few seconds.
- I like this to be a one-bowl mix. To do this, add your flours over the butter mixture. Add the salt directly on top of the flours. With a spoon, mix the salt into the flours, just on top. With the salt mixed in, you can now mix it in with the butter mix. Mix this only to combine.
- The dough will need to be chilled before going further. Scrape it from the bowl and wrap it in saran wrap. Chill for at least one hour.
- Preheat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper, and set aside.
- I rolled my cookie dough between parchment paper. If you don't want to do this, lightly flour your surface and roll there.
- Roll your cookies about ¼ inch thick. You can roll them thicker than this, but I like this thickness.
- Cut with your cookie cutter, and carefully move to the parchment-lined baking sheet. If the dough has softened too much and you rolled it on parchment, place it in the freezer for about 5 minutes, then it will be simple to move
- Once the cookies are cut, place your edible flowers on top. Pressing the flowers once placed with a sheet of parchment or your fingers.
- Bake until the edges are a very, very light brown. I don't like hardly any color on my shortbread.
- Once the cookies are baked, sprinkle immediately with granulated sugar. Allow them to cool slightly before eating.