How to make the prettiest unique looking short bread cookies ever? Add in some floral booms of course. These cookies are not only so beautiful they are absolutely delicious too. You might remember them from my Baby Shower that my friends surprised me with back in the summer. In the photos you’ll notice that the girls included the cookies tied to the brunch box as an added touch and treat to enjoy. Erin, our food editor created this recipe and added the sweet touch of a dried flower bloom. She knows how much I loved the look of pressed flowers and brought these little cookies to life.
You can use any flower that will press nicely and is edible, from any season to create these short bread cookies. Be sure to find edible flowers at your local florist or you can also find them in the herb section at grocery stores such as Whole Foods. These cookies are perfect for an added detail to your parties and special occasions.
Pressed Flower Vanilla Shortbread Cookies
Makes 24 cookies
Prep Time : 10 minutes
Inactive Time : 1 hour/overnight
1 cup (250 mL) unsalted butter at room temperature
1/2 cup (125 mL) granulated white sugar, plus extra for dusting
1 Tablespoon (15 mL) pure vanilla extract
1 large egg at room temperature
2 cups (500 mL) all purpose flour
3/4 tsp fine salt
1. Find a large heavy book, open it in the middle and line with a sheet of parchment paper, remove long stems from the flowers place the flowers on the paper, place another piece of parchment paper over top of the flowers and close the book.
2. Leave the flowers overnight before making the shortbread.
For the Shortbread
1. In the bowl of your stand mixer, cream the butter, sugar and vanilla on medium speed until light and fluffy, about 3-4 minutes.
2. Add in the egg mix on medium speed for 1 minute, make sure to scrape down the sides and bottom of the bowl to ensure eventing is fully incorporated.
3. In a bowl combine the flour and salt, mix with a whisk to evenly disperse the salt thoughtout the flour. With the mixer turned off, add in the flour/salt mixture.
4. Mix on low speed until just combined, again scrape down the sides and bottom of the bowl.
5. Remove the dough from the bowl and flatten into a 1/2 inch thick disk, wrap in plastic wrap and place in the fridge for 1 hour to slightly firm up.
6. Once the hour has passed, preheat your oven to 325 F(160 C) and line two baking sheets with parchment paper, set aside.
7. Remove the dough from the fridge and place on a lightly floured surface, gently start to roll out the dough 1/4 inch thickness. Take out the flowers from the book and arrange on the dough, roll the flowers into the dough, pressing down gently on your rolling pin. (you just want to embed them into the dough a little).
8. Using a 2 inch round cookie cutter cut out each cookie either with a flower in the centre or off to the side, however you desire.
9. Place on the prepared baking sheets and sprinkle the tops with granulated sugar. If the dough has softened pop them into the freezer for 15 minutes to firm up before baking.
10. Bake in the over for 12-14 minutes until just starting to brown around the edges. Remove from the oven and let cool for two minutes before removing from the pan to continue to cool on a cooling rack.
Store the cookies in an airtight container for up to 3 days. Alternatively you can freeze the dough for up to three months, do not freeze with he flowers already adhered.