By Sue Moran
April 8, 2018
Updated February 27, 2023
Source: The View from Great Island
Photo Source: Unsplash,
Published: 04/04/2022
Updated: 04/16/2023
Author: Sue Moran
Beautiful shortbread cookies topped with pressed edible flowers are the ultimate tea time treat (perfect for weddings and showers, too!)
A NEW TECHNIQUE FOR ADDING EDIBLE FLOWERS TO COOKIES
For these pansy topped cookies I’ve come up with a new technique that’s easier than the standard method, and results in a fresher, brighter, prettier cookie.
You might have seen my herb embossed savory shortbread which has been super popular. I developed a technique for that recipe that involves rolling or ‘laminating’ fresh herbs onto the shortbread dough before cutting out the cookies. Most recipes for edible flower topped cookies involve pasting the flowers down with a goopy egg wash, and then baking. This method results in an unappealing bubbly white layer over the flowers.
A BETTER WAY TO MAKE PANSY TOPPED SHORTBREAD COOKIES
My method avoids baking the pansies, which keeps them fresher and more colorful. This method is different from any other I’ve seen, and I know you’re going to love the results!
Remove the stems from fresh pansies.
Press the flowers between sheets of parchment or waxed paper, using heavy books to weigh them down. Let them sit for at least 30 minute or up to several hours.
Bake shortbread cookies and while they’re hot from the oven, gently place the pressed pansies on top, lightly patting them down so they adhere. The heat of the cookies will bond the delicate petals to the surface, so don’t press too hard.
Sprinkle with granulated sugar if you like.
Let the cookies cool completely to firm up. After they’ve cooled they can be stacked on a platter.
Note: brightly colored pansies seems to work best. I did use paler colors because I had them in my garden, but I noticed that the more vibrant colors made the most impact on the cookies.
HOW TO MAKE PRESSED FLOWERS FOR BAKING AND CRAFTS ~
Pick flowers in the morning, after the dew has evaporated, but before the afternoon heat and sun.
Carefully snip or pinch off the stems and any thick parts just behind the blossom, taking care to keep the flower intact.
Lay the dry flowers, face side down, on a sheet of parchment paper. Fill the sheet with flowers.
Lay another sheet over the flowers.
Carefully, without disturbing the blossoms, lower a large heavy book or baking sheet over the paper.
Top with several large heavy books or other objects on top to evenly weigh the whole thing down.
Leave for at least 30 minutes (for cookies) or up to 2 weeks, depending on your project.
Remove the weights and carefully peel off the top layer of paper to reveal the pressed flowers. Be careful moving them, they’re delicate!
TIP: press more flowers than you think you need because some will not come out as well.
FLOWER COOKIE FAQS
Can these cookies be frozen?
I did have luck freezing the baked cookies, but if you’re planning to use them for a special occasion like a wedding I would do a test first. Another idea would be to freeze the dough.
Can I flavor the shortbread cookies?
Yes, you can lemon or orange zest and extract for a citrus cookie, or almond extract. Check out my archive of shortbread recipes for ideas. Below see my strawberry shortbread topped with a pansy.
On the cookies they really don’t have much taste ~ a fresh pansy has a subtle spicy flavor, but once pressed it’s really mostly for decoration. To experience the real flavor make my Spring Salad with Edible Flowers!
EDIBLE FLOWER VARIETIES YOU CAN USE TO DECORATE SHORTBREAD COOKIES
You’ll want to use delicate flowers for this project. Heavy or thick flowers won’t adhere to the hot cookies. You can also consider removing the petals from larger flowers and using them. This is ideal for roses, geraniums, or marigolds. For a list of edible flowers see my Spring Salad with Edible Flowers.
pansies are ideal because they’re thin enough to press the whole flower flat, and they come in endless color combinations.
violets and violas
roses (use the petals)
geraniums (use the petals)
marigolds (use the petals)
HOW TO MAKE PANSY TOPPED SHORTBREAD COOKIES
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 24 cookies
EQUIPMENT
parchment paper or waxed paper
INGREDIENTS
1 cup unsalted butter, (2 sticks) at room temperature
1/2 cup granulated sugar
2 cups all purpose flour
1 Tbsp pure vanilla extract, or vanilla bean paste
assorted fresh pansies, you’ll need about 30, give or take
INSTRUCTIONS
Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.
Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.
Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, about 2 hours.
While the dough is chilling, remove the stems from the pansies, and place them on a large sheet of waxed paper, or parchment paper. Place another sheet on top, and then weigh it down with a baking tray or other large flat surface, topped with several heavy books. Let the pansies press for at least 30 minutes, or overnight if you like.
Meanwhile, preheat the oven to 325F
Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter. I used both a 2 inch and a 2 1/2 inch cutter.
Bake the cookies in batches, 1 tray at a time. Bake the smaller cookies for 7-8 minutes, and the larger ones for 9-11 minutes, depending on thickness. Your cookies will not brown, they will be pale and soft when done.
Remove the tray from the oven and gently press the flat pansies onto the hot cookies, pressing slightly to adhere the flowers to the cookies. Don’t press too hard, the heat of the cookies will do the job. Sprinkle lightly with granulated sugar. Let the cookies cool completely on a rack.
Note: the cookies will be soft when they come out of the oven, but will firm up as they cool.
NOTES
If you’d like to make these cookies lemony, substitute the sugar for my special citrusy lemon sugar, directions here: How to Make Lemon Sugar. In place of vanilla I use Lemon Paste, or you might use lemon extract.
Course: Dessert
Cuisine: American
Author: Sue Moran
Keyword: cookies, dessert, edible flowers, Mother’s Day, shortbread, spring
NUTRITION
Calories: 123 kcal · Carbohydrates: 12 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 1 mg · Potassium: 14 mg · Fiber: 1 g · Sugar: 4 g · Vitamin A: 236 IU · Calcium: 4 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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