Even without the edible flowers, this easy shortbread cookie recipe is melt-in-your-mouth delicious. Add a few pansies to the dough and they are so pretty to look at – you might hesitate before that first bite. But don’t. These cookies are amazing!
Adapted from Preppy Kitchen
10 tbsp unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 egg, lightly beaten
Sugar for sprinkling
1/2 teaspoon kosher salt optional
In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
Add confectioners sugar and salt; mix until combined.
Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.
Preheat oven to 350F (177C). Use a sharp knife to cut 1/2 inch thick slices.
Brush each cookie with beaten egg and press an edible flower on top. Sprinkle lightly with sugar.
Place slices, spaced at least an inch apart, onto a baking sheet lined with a silicone mat or parchment paper.
Bake for about 7 minutes. Take them out and brush them with the lightly beaten egg white. Press the flowers on to the top of each cookie and then sprinkle with sugar. Put them back in the oven and continue to bake them for another 5 – 7 minutes.
Transfer to a wire sheet to cool.
The cookie dough can be made well in advance. It keeps for about a week in the fridge and a month in the freezer. Make sure to wrap very well and allow to warm up just enough to cut.