Edible Flower Cookies with Lemon Glaze
Servings: 20
Equipment
- 2½ inch round cookie cutter
Ingredients
For the Cookies
- ½ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1½ cups all purpose flour
- ½ tsp salt
- ¼ cup milk
- ½ tsp vanilla extract
- 50 edible, pressed pansies and violas
For the Lemon Glaze
- ⅔ cup icing sugar
- 2½ tsp milk
- 1½ tsp lemon juice
- ½ tbsp lemon zest
Instructions
Lemon Glaze
- In a bowl, whisk together the icing sugar, milk, lemon juice, and lemon zest until smooth. Set aside.
For the Cookies
- Combine flour and salt in a small bowl and set aside.
- In a large bowl, cream butter and sugar with an electric mixer until fluffy. Next, add the vanilla extract and milk and mix until combined.
- Gradually add flour to the butter mixture, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
- Divide the dough into two portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Roll out the dough to ¼-inch thickness, then cut into rounds using a cookie cutter.
- Place the cookies about 1 inch apart on the baking sheet and bake for 16–18 minutes, or until the edges are just lightly golden.
- Let cookies cool for few minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a thin layer of lemon glaze over each cookie using a pastry brush or knife. While the glaze is still wet, gently place the edible flowers on top. Allow the glaze to set before serving.