Just add some Edible Flower Sprinkles and you have yourself an easy treat!
We stumbled over the idea of our Flouwer Co. Edible Flower Sprinkles last Christmas when we were racking our brains about what to bring to the neighborhood Annual Cookie Exchange. Because of Flouwer Co., the pressure was on just slightly to come with something different - self-imposed pressure btw. Pinterest, and all of its lovely rabbit holes, led us to classic shortbreads with pressed pansies on top. Of course we added a few tweaks of our own, but the result was simple and lovely. Is it really that easy to do less and achieve so much more?!
This summer, while flowers were abundant, we decided to bottle dried edible flower petals to be used in recipes over cooler months when the flowers have all disappeared. There you have it, the birth story of Flouwer Co. Edible Flower Sprinkles. Now, back to cookies....
We want to share with you our tweaked recipe for classic shortbreads so that you aren't stumped by the question - "What should I bring?"
This recipe may be made as is, or you can add pressed edible flowers on top like we did last Christmas, or you may mix in dried petals like the picture for a confetti effect - you choose! It's simple and the possibilities are endless.
Simply Sweet Floral Shortbread Cookies
10 tablespoons unsalted butter at room temperature
½ cup sugar
½ teaspoon vanilla
1 ½ cup all purpose flour
¼ teaspoon Kosher salt
Zest of one lemon
Add a little or a lot of dried edible flower petals.
*If you are using Flouwer Co. Sweet Edible Flower Sprinkles, we recommend adding at least 1 vial worth of petals.
Step 1: Cream softened butter and vanilla. This is easiest with a stand mixer and paddle attachment.
Step 2: Add the sugar, salt, lemon zest and Flouwer Co. Edible Flower Sprinkles and continue to mix well. OR, if you are pressing dried pansies on top, make the cookies and press the pansies on top prior to baking.
Step 3: Stop mixing and scrape down the bowl if needed. Continue mixing and slowly add the flour.
Step 4: Once mixed, remove the dough and shape into a round log or rectangle prism.
Step 5: Chill until firm, at least one hour. The dough will keep for a few days in the refrigerator and up to a month in the freezer.
Step 6: Preheat the oven to 350℉.
Step 7: Slice the dough into ¼” - ½” thickness. Aim for a uniform thickness to ensure even baking. Place at least 1” apart on a baking sheet lined with parchment paper.
Step 8: Bake 10 - 12 minutes and transfer to a wire rack to cool.
This recipe should make approximately 16 shortbread cookies, but will depend on the thickness you cut. Shortbreads are done when they just start to brown a little on the bottom. If you want yours a little more crunchy then you will want to leave them to bake until the edges begin to turn a golden brown. Be careful when transferring them to cool as they will still be a bit crumbly and fragile while still warm.
We say to use dried petals because fresh will become pulverized in the mixing process and may bleed into your dough. Dried petals will maintain their integrity, but not to worry because there is ALWAYS a time and place for fresh petals!
As always, please let us know what you think or if you have any other amazing cookie recipes we need to add to our collection!