Shortbread Cookies with Lemon Zest and Edible Flowers

These cookies seem to be very in fashion now with many blogs and sites featuring only cookies with edible flowers. They look a little intimidating, however, they are actually extremely easy to make. Five ingredients in the mixer and then decorated with fresh or pressed flowers. I find they look best if you press the flowers first, even if briefly. You can decorate the cookies with the flowers without pressing them first. You may just may need to press them down a bit into the dough. The flowers do not need to be pressed a long time as they only need to be semi-flat to press them into the dough. You can change these cookies up a bit by adding or deleting salt and also by adding a different flavoring such as 1 teaspoon vanilla extract and 1 teaspoon almond extract. The lemon zest can also be exchanged for orange zest or a combination of both. These are also perfect for wedding and baby showers.

Prep Time: 10 minutes

Cooking time:12-14 minutes

Decorating Time: 5-10 minutes

Makes about 12 medium round cookies

Ingredients:

1/2 cup sugar

1 cup butter, softened (2 sticks butter) room temperature

2 teaspoons vanilla extract

2 cups all purpose flour

1 Tbs lemon zest

⅛ tsp salt

Assorted flowers. I used pansies, geranium flowers, nasturtium flower petals, dill flowers and parsley sprigs. It is best to use vibrant flowers. White flowers and light colors do not turn out well. They tend to just look withered and dead

egg white from 1 egg, to brush the back of the flowers

extra sugar for sprinkling

Directions:

1. Preheat oven to 325 degrees. Line two medium rimmed baking sheets with parchment paper.

2. In a food processor or a mixer fit with a dough paddle, mix the butter and sugar together very well, about 3-4 minutes. Add the vanilla.

3. Add the flour and lemon zest and mix on very low speed until just combined. Do not over mix. Roll into a ball with your hands. Place the ball of dough on parchment or on plastic wrap, flatten it out so that it is easy to roll out when cool. Wrap and refrigerate for 30 minutes.

4. In the meantime, you can flatten your flowers if you wish. This step is optional. Place the flowers you are going to use to decorate between two layers of parchment paper. Place heavy books or a cast iron pan on top. Press down so the flowers lay flat. You can do this up to two hours in advance.

5. Remove the chilled dough. Flour your counter so that the dough doesn’t stick or alternatively, you can roll out our dough between two layers of parchment. Roll to about ¼ inch thick. Cut shapes out with whatever shape cookie cutter you wish. I used a 2½ inch round drinking glass to cut my cookies.

6. Place the cut cookies on the parchement lined cookie sheets. Brush the back of your flowers with egg white. Decorate cookies. Make sure that you are sure that you can eat whatever flowers you use. It is also a good idea to use organic flowers without pesticides. Sprinkle with sugar.

7. Place the cookie sheet in your refrigerator for 15 minutes.

8. Bake at 325 for 12-15 minutes. Watch carefully. The edges of the cookies will begin to turn a very light brown, but the cookies will remain white.

9. Remove cookies when done. Let sit a minute. Be very careful and use a strong spatula when removing the cookies from the cookie sheet. They are delicate until they are cool.