Edible Flower Lemon Shortbread Cookies
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 28
- ½ cup granulated sugar
- ½ cup butter
- 1¼ cups all purpose flour plus more for rolling
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 1 egg white
- Edible flowers, such as pansies, lavender, dahlias, and chamomile
- In a large mixing bowl, cream together the butter, salt, sugar and vanilla until light and fluffy.
- Add the lemon zest.
- Add the flour and mix until well combined
- Roll out the dough between 2 sheets of lightly floured parchment to ¼ inch thickness. Make sure you're using enough flour or your dough will stick.
- Cut out the cookies using a 3 inch circle cookie cutter or any other shapes as preferred.
- Transfer the cookies to a parchment-lined baking sheet.
- Cover the baking sheet with plastic wrap and place in the freezer. Freeze until firm, about 15 minutes.
- Preheat the oven to 160 degrees C. Brush each cookie with beaten egg white and gently push the flowers into the cookies.
- Bake the cookies on the middle rack of the oven for about 15-20 minutes or until golden on the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Cookies can be stored in an airtight container for up to 5 days.
Recipe by Maya Kitchenette at https://mayakitchenette.com/edible-flower-lemon-shortbread-cookies/
3.5.3217