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Flower-Pressed Shortbread Cookies

These delightful cookies are inspired by the soft hues of pastel spring flowers, creating a serene and nostalgic treat perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Baking, Spring
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Best quality for texture.
  • 1 cup granulated sugar Adjust based on sweetness preference.
  • 2 cups all-purpose flour Sifted for better texture.
  • 1 tsp vanilla extract Pure vanilla is recommended.
  • 1 pinch salt Balances flavors.
For Flower Pressing
  • 1 cup edible flowers (like violets or pansies) Make sure they are pesticide-free.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the vanilla extract and mix until combined.
  4. Gradually add the flour and salt, mixing until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Baking
  1. Roll out the chilled dough on a floured surface to about 1/4 inch thick.
  2. Cut the dough into desired shapes and place on a parchment-lined baking sheet.
  3. Place edible flowers gently on top of the cookies.
  4. Bake in the preheated oven for 12-15 minutes or until lightly golden.
Cooling and Serving
  1. Let cookies cool on the pan for a few minutes before transferring to a wire rack.
  2. Serve with a cup of tea in your pastel flower garden.

Notes

These cookies capture the essence of spring and can be decorated with icing to reflect the pastel hues of your garden. Store in an airtight container to keep fresh.