Edible Flowers Shortbread Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
Simple yet impressive looking edible flowers cookies!
  • ¼ cup granulated sugar
  • 2 tablespoons powdered sugar
  • 1 cup all purpose flour
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, room temperature*
  • 1 egg white
  • edible flowers
  1. In a food processor, plus all the dry ingredients a few times to combine. Add in the butter cut in cubes - butter should be cold but pliable, not warm, not chilled. Pulse the ingredients for 2-3 minutes until the dough comes together. As it pulses the butter will get warm with the friction of the blades, making the dough. The dough will be sticky.
  2. Scrape the dough from the processor onto a sheet of parchment. Carefully place another parchment on top and press the dough to form a loose circle. Refrigerate for at least 1 hour and then using a rolling pin, roll the dough until ¼-1/2 inch thick, depending on your liking. Cut cookies out with a cookie cutter with your desired shape, brush tops with egg whites and press edible flowers onto each cookie.
  3. Before baking: preheat the oven to 350F. Bake about 12 minutes until the edges of the cookies start turning a light golden brown.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2020/09/edible-flowers-shortbread-cookies.html