Edible Flower Shortbread Cookies

Dish Info





Step 1

Press flowers - Remove stems from each flower

Step 2

Place flowers on parchment paper then another sheet of paper on top.

Step 3

Place a heavy book on top to press out the moisture for 1-2 hours.

Step 4

Cream butter and sugar then mix in flour and kosher salt.

Step 5

Transfer dough to parchment paper then place another sheet of paper on top.

Step 6

Roll to create a ¼-½-inch sheet of dough, then refrigerate for 1 hour.

Step 7

Use a cookie cutter to cut the dough then bake.

Step 8

Make glaze - Whisk powdered sugar, lemon juice and zest, and vanilla paste.

Step 9

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.