Shortbread Cookies with Edible Flowers

The Foodies' KitchenMay 5, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It’s May and Mother’s Day is coming soon. This is a great twist on the classic shortbread cookie that is so easy to make and looks so pretty with the pressed-in edible flowers.

Shortbread is basically butter, flour and sugar, so make sure you use a good quality butter to get the best results, and make sure it is unsalted. This is such a basic and versatile recipe that lends itself to flavor additions such as: finely chopped nuts, citrus zest, grated chocolate, matcha, cocoa or even tea leaves.

We gave our cookies a brush with honey and sugar before baking to make them look a little glossy, and it also adds a hint of flavor. Look for edible flowers available at your produce supplier or gourmet shops. You should definitely bake these for your mom, your grandma, your aunt… or anyone who took care of you when you were a kid! They will be delighted with such a special gift.

You can watch the IGLIve we made with Marre from Blossom Cakes, our fave baking stuff store in Guate 💛 We had fun baking these cookies together!

Kitty & Helga

Shortbread Cookies with Edible Flowers

Adapted from The Foodies Kitchen
Yields 25-32 cookies depending on their size

Ingredients, cookies:
1 cup (227g) unsalted butter, at room temperature (2 sticks)
½ teaspoon vanilla
¾ cup (75g) powdered sugar
1 ½ teaspoon of salt
2 ⅓ (280g) cups all-purpose flour
½ tablespoon of milk
1 tbsp zest of navel orange, tangerine, or lemon

Ingredients, topping:
2 tablespoons of honey
1 tablespoon of sugar
optional: sanding sugar
edible flowers

Procedure:

1. In a stand mixer or with a hand blender, combine the butter, icing sugar, zest, and salt. Mix the ingredients until the dough is smooth.
2. Add the flour and mix until combined. If you pick up some dough and press it with your
hand, it should hold its shape. If you see that the dough is very dry, add milk in ½ teaspoon increments, mixing until combined.
3. Form a disc and wrap it in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Roll out the dough until it is ¼-inch tall. Press the round cookie cutters to cut the cookies. Repeat until all that fit in the stretched dough have been cut. Remove excess dough and transfer cookies to a baking sheet.
6. Carefully place the flowers or petals on the cookies and press gently onto the dough. Heat the honey and sugar briefly (about 10 seconds in the microwave) and paint the cookies with this mixture. If you are using sanding sugar, sprinkle a little bit on top.
7. Bake cookies until edges are golden brown, 15 to 18 minutes, rotating when half the time has passed. Check them at 13 minutes.
8. Let the cookies cool for 5 minutes in the tins and transfer the cookies to a wire rack to cool completely.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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