Edible Flower Cookies

I make these flower cookies every spring, and they never disappoint. The more savory rosemary shortbread cookie is balanced by the sweet glaze that binds the edible flowers to the cookie. I want to host a tea party just so I can serve these beautiful treats.

Ingredients:

For the shortbread cookies

• 10 tbsp unsalted butter at room temp

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour 

• 2-3 tbsp chopped rosemary leaves

For the glaze

• 1 cup powdered sugar

• 1-2 tbsp milk (add more as needed to reach desired consistency)

• 1-2 tsp chopped rosemary (optional)

• Handful of edible flowers for decoration (I used ~20 pansies)

Directions:

For the shortbread cookies

1. Cream butter and vanilla extract together with an electric mixer. Add powdered sugar and mix until combined.

2. Add flour in increments until dough is formed. Shape the dough into a flat disc, wrap in plastic, and chill for at least an hour.

3. Preheat oven to 350F and roll out dough to 1/4 inch thickness. Use flower cookie mold to cut shapes and transfer cookies onto baking sheet lined with parchment paper.

4. Bake for 8-10 minutes until slightly browning.

5. Transfer to wire drying rack to cool while making glaze.

For the glaze and decorating

1. Sift powdered sugar so clumps do not form in the glaze. 

2. Combine with milk and rosemary (if using) until desired consistency is reached.

3. Dip the tops of cookies in the glaze and place back on wire rack.

4. Separate flower petals and carefully place directly on top of the glaze. Decorate 1-4 cookies at a time so glaze does not fully harden.

5. Allow glaze to harden before storing and serving.