Description
An elegant and buttery shortbread cookie recipe featuring real pressed edible flowers for a stunning botanical aesthetic.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 24-30 assorted edible flowers (pansies, violas)
- 1 egg white, lightly beaten
Instructions
- Cream butter and powdered sugar until smooth.
- Mix in vanilla, then fold in sifted flour, cornstarch, and salt.
- Chill dough for 30 minutes, then roll to 1/4 inch thickness.
- Cut into circles and brush lightly with egg white.
- Place edible flowers on top and press gently with a rolling pin under parchment.
- Freeze for 15 minutes, then bake at 325°F for 12-14 minutes.
Notes
High visual impact, melt-in-your-mouth texture, uses natural botanical ingredients.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 125 kcal