Pressed Flower Shortbread Toppers
Elegant shortbread cookies topped with pressed edible flowers, perfect for special occasions and tea parties.
Ingredients
For the Shortbread Dough
- 1 cup unsalted butter, softened Use high-fat European-style butter for better flavor.
- 1/2 cup sugar Regular granulated sugar.
- 2 cups all-purpose flour Use unbleached flour for the best results.
- 1/4 teaspoon salt Enhances flavor.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
For Topping
- 1 cup edible flowers (pansies, violets, nasturtiums) Ensure they are labeled edible and grown without pesticides.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and sugar together until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the flour and salt, mixing until a dough forms.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut into desired shapes using cookie cutters.
- Press edible flowers onto the tops of the cookies gently.
- Place cookies on a baking sheet lined with parchment paper.
Baking
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow to cool on a wire rack before serving.
Notes
For storage, keep cookies in an airtight container. Can be refrigerated up to 2 weeks or frozen for 3 months. Use chilled dough for better results.