Flower Pressed Shortbread Cookies

Cooler weather is perfect for pansies and my mom and I made Lori Stern's  Flower Pressed Shortbread Cookies.  It is a DOOZY to do all of these steps but if you're wanting some fancy (and tasty!) cookies they are well-worth the trouble!

Yields 48 cookies

Gather:

• 3 eggs
• 1 ⅓ cup organic sugar
• 4 cups flour
• 2 Tbs vanilla extract
• 3 sticks unsalted butter (room temp)
• 2 tsp kosher salt
• Edible flowers* & herbs

Mix by hand:

Butter, sugar & salt

Add yolks one at a time, mixing them in

Add vanilla extract

Mix by mixer:

Add flour - mix on low

Remove dough and place on parchment paper

Fold over paper to cover and roll 

Cut cookie shapes with cookie cutter

Remove excess and put to the side to use on another batch

Flowers/herbs used from Erin’s garden - pansies, peppermint, yarrow, lamium, nasturtium leaves, catmint, Russian Sage, columbine leaves

Add flowers - the fun part!

Cover again with parchment paper & gently roll to flatten flowers/herbs

Refrigerate for 20 minutes & preheat oven to 360

“Re cookie cutter” cookies again & place on baking sheet with new parchment paper underneath

Place in oven & bake for 10-15 minutes

Remove from oven & sprinkle with organic sugar 

*Please be careful when choosing edible flowers as those grown in nurseries may have pesticides.