Edible Flower Cookies — Reina Virlene

Floral shortbread cookies. Delicious, herbal, & so fun to look at! Also, so easy to make!

There are a ton of different flowers that can be used to decorate the cookies. The best for cooking are pansies if available, but since they aren’t in season for summer I opted for using organic daisies and chrysanthemum along with dried rose petals, lavender, and mint that I keep on hand.

Original recipe from Two Cups Flour with gluten free modifications.

Tips for Making

1. Sift flour into bowl to make an even mixture.

2. Mix cold butter cubes in with flour, sugar, and salt by hand until it has a cornmeal like texture.

3. Add in chopped mint, vanilla extract, lime zest, lemon zest & mix.

4. Form a ball of dough and cover in plastic wrap. Chill in fridge for at least 30 minutes. Can be left overnight to be used the next day, but set on counter 15 minutes before rolling.

5. Dust rolling pin & counter with flour. Use half of the dough at a time & roll out. Using 1.5 inch cookie cutter or any size that will fit in floral decorations fo choice.

6. Transfer cookies to parchment lined tray. Once on tray, brush light coating of egg white to each cookie before decorating. Wash & remove enough of stems so that the flowers stay together. Carefully press flowers into the dough, but be gentle! Place entire tray into fridge to cool for 10-15 minutes until chilled.

7. Bake cookies in the middle rack at 325 F & watch closely to make sure the flowers don’t burn. Bake for approximately 12-14 minutes. When the edges are golden brown, they are finished. Voila! You have edible & beautiful floral treats! Store in airtight container for up to one week & enjoy!