Description
Delightful shortbread cookies decorated with edible flower petals, perfect for welcoming spring.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- Edible flower petals (like pansies, violets, or marigolds)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy (about 3-5 minutes).
- Mix in the vanilla extract.
- Whisk together the flour and salt in another bowl, then gradually add it to the creamed mixture until just combined.
- Roll a tablespoon of dough into a ball, flatten it slightly, and press an edible flower petal on top. Repeat with remaining dough.
- Place cookies on the baking sheet, spacing them 2 inches apart, and bake for 12-15 minutes or until edges are lightly golden.
- Cool on baking sheet for a few minutes before transferring to a wire rack.
- Dust cookies with powdered sugar before serving (optional).
Notes
For variation, you can add lemon zest, lavender, chocolate chips, or nuts. These cookies are also freezable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: shortbread, cookies, spring, baking, edible flowers