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Flower-Pressed Shortbread Cookies

Celebrate spring with these beautiful Flower-Pressed Shortbread Cookies, combining edible flowers and buttery shortbread for a delightful treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1/2 cup caster sugar For a sparkling finish.
  • 2 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon vanilla extract Adds flavor to the dough.
  • 1/2 teaspoon salt Balances the flavors.
  • 1 egg white for adhesion Used to glue petals to cookies.
For the Floral Decoration
  • 1 cup edible flowers (pansies, violas, or rose petals) Select vibrant, pesticide-free flowers.

Method
 

Preparation
  1. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  2. Add the vanilla extract and mix until combined.
  3. Gradually add the flour and salt, stirring until the dough comes together.
  4. Chill the dough in the freezer for 15-20 minutes.
Assembling the Cookies
  1. Once chilled, roll out the dough on a floured surface to about 1/4 inch thick.
  2. Arrange edible flowers on the rolled out dough and cover with parchment paper.
  3. Gently roll over the parchment paper to press the flowers into the dough.
  4. Use cookie cutters to cut out shapes, ensuring flowers are centered.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Transfer the cookies to a baking sheet lined with parchment paper.
  3. Sprinkle with caster sugar if desired.
  4. Bake for 12-15 minutes, being careful not to over-brown.
  5. Allow cookies to cool completely before serving.

Notes

Serve cookies on a white platter to highlight the colors of the edible flowers. Best enjoyed with herbal tea. Avoid over-browning to preserve the vibrant colors of the flowers.