Edible Flower Shortbread Cookies
- Remove stems from each flower
Place flowers on parchment paper then another sheet of paper on top.
Place a heavy book on top to press out the moisture for 1-2 hours.
Cream butter and sugar then mix in flour and kosher salt.
Transfer dough to parchment paper then place another sheet of paper on top.
Roll to create a ¼-½-inch sheet of dough, then refrigerate for 1 hour.
Use a cookie cutter to cut the dough then bake.
- Whisk powdered sugar, lemon juice and zest, and vanilla paste.
Dip cookies in glaze then use chopsticks or tweezers to gently add flowers.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
Cook with Us