Pansy Shortbread Cookies
 
 
Author:
Recipe type: Dessert
Serves: 36 Cookies
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • ½ cup lavender infused sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons dried lavender
  • Zest of one lemon
  • Fresh, organic pansies
  • 1 egg white, beaten
  • Fine sugar (for finishing)
Instructions
  1. Cream the butter with an electric mixer until fluffy. Stir in the flour, sugar and salt; beat on low speed for 1 minute. Crush the dried lavender using a mortar and pestle. Then add the vanilla, lavender and lemon zest to the mixer, beating until just incorporated.
  2. Let the dough chill in the refrigerator for approx. 1 hour. Preheat oven to 325 degrees F. Grease baking sheet and set aside.
  3. On a floured surface, roll out the dough to ¼" thickness. Cut out with round or scalloped cookie cutters and place 1" apart onto the prepared baking sheet. Bake for 14-18 minutes, until the cookies begin to turn light golden around the edges and on the bottom. Remove from oven and transfer to wire racks to cool.
  4. Once the cookies are all baked and cooled its time to decorate with flowers! Use a pastry brush to brush a cookie with egg white and place a pansy on top. Then brush the pansy all over with egg white and sprinkle with fine sugar.
  5. Repeat with remaining cookies and return them to the baking sheet. Bake in the oven for another 5 minutes, then transfer to the wire racks to cool.
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-pansy-shortbread-cookies/