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Perfect Edible Pressed Flower Shortbread Cookies

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Buttery, melt-in-your-mouth shortbread cookies decorated with edible pressed flowers, perfect for Mother’s Day or any special occasion. These cookies combine a classic shortbread base with delicate floral touches for a charming and delicious treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • Edible pressed flowers (violets, pansies, calendula petals)
  • Optional: 1 tbsp corn starch (for dusting flowers before pressing)

Instructions

  1. Cream the Butter and Sugar: In a large bowl, beat 1 cup (226g) softened unsalted butter with 3/4 cup (150g) granulated sugar using a hand mixer or stand mixer on medium speed for 2-3 minutes until pale and fluffy.
  2. Add Vanilla Extract: Stir in 1 teaspoon vanilla extract until just combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 1/4 teaspoon salt.
  4. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. If dough is crumbly, add a teaspoon of cold water.
  5. Chill the Dough: Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Prepare Edible Flowers: Lightly dust fresh flowers with 1 tablespoon cornstarch and press them between parchment paper and a heavy book overnight if using fresh blooms. If using pre-pressed flowers, have them ready.
  7. Roll Out Dough: On a lightly floured surface, roll the chilled dough to about 1/4 inch (6mm) thickness.
  8. Cut Shapes: Use cookie cutters to cut out shapes and transfer carefully to a parchment-lined baking sheet.
  9. Apply Flowers: Gently press edible flowers onto the surface of each cookie. Optionally brush a tiny bit of water or egg white to help them stick.
  10. Bake: Bake at 325°F (163°C) for 18-22 minutes until edges start to turn golden.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use real unsalted butter at room temperature, not melted. Do not overmix the dough to avoid toughness. Chilling the dough is crucial for shape and texture. Arrange flowers gently without overlapping to prevent discoloration. Bake at a lower temperature (325°F) to protect delicate flowers. Dough can be refrigerated up to 3 days or frozen up to 1 month before baking. If flowers lift after baking, press them back on while cookies are warm.

Nutrition

Keywords: shortbread cookies, pressed flower cookies, edible flowers, Mother's Day recipe, floral cookies, easy cookies, buttery cookies

Find it online: https://snappyspoon.com/perfect-edible-pressed-flower-shortbread-cookies-easy-mothers-day-recipe/