How To Make Edible Flower Shortbread Cookies
Edible Flower Cookies with butter, mascarpone, a sprinkle of cardamom with a variety of edible flowers on top, a shortbread cookie for beautiful special occasions .
Servings 2 Dozen
Equipment
- Food processor or hand mixer
- Cookie cutter
- Baking sheet
- Rolling Pin
Ingredients
- 16 oz Butter softened
- 8 oz Mascarpone softened
- 3/4 cup Powdered Sugar
- 2 tbsp Coarse sugar
- 3 1/2 cups All purpose flour more as needed
- 1/2 tsp Cornstarch
- 1 tsp Salt
- 1 tsp Extract or Spice a flavor of your choosing
- 2 tbsp Coarse sugar (optional)
- 24 Edible flowers of choice gently rinsed and dried
Instructions
- In a food processor or stand up mixer, place the softened butter, mascarpone, sugar, salt, spice or extract, and 3 cups of flour. Whisk until the dough forms a ball.
- Roll out the dough between 2 pieces of lightly floured parchment paper, to about 1/4 inch thickness. Chill for 30-minutes.
- Preheat oven to 325.
- Using a round cookie cutter, press out the cookies and place on a parchment paper lined baking sheet pan.
- Place the flowers on top. Sprinkle with coarse sugar for an added glaze on top.
- Bake 12-15 minutes, or until a pale golden brown. Place extra flowers on warm cookies. Transfer to a cooling rack to stop from cooking, and enjoy.
Video
Notes
Depending on the size of the flowers or petals being used, more or less flowers will be needed.