afaerytalelife: Springtime Recipes ― Pansy Shortbread CookiesIngredients —• 1¼ cup
afaerytalelife: Springtime Recipes ― Pansy Shortbread CookiesIngredients —• 1¼ cups all-purpose flour• ¼ cup sugar• ½ cup butter, at room temperature• ¼ teaspoon vanilla• 1 tablespoon dried egg whites• 2 tablespoons water• Fresh pesticide-free pansies or violasDirections —• Preheat oven to 325° degrees. Pick flowers, rinse gently and pat dry. Place on a paper towel to finish air-drying.• Place sugar and flour in a large bowl. Mix together. Using a pastry cutter, cut in butter and vanilla until the mixture resembles fine crumbs and starts to cling together. Gather up crumbs into a ball and knead together until smooth.• Roll out dough just scant of ¼” thick. Cut with cookie cutter; a fluted 2½” cookie cutter is best.• Place cookies 2″ apart on a parchment-lined baking sheet and bake for 30 minutes, until the bottom and sides are just beginning to slightly brown and the center of top is firm. Take out of oven and allow to cool on the baking sheet.• Combine dried egg whites and water in a small bowl. When the cookies are cooled, brush egg white mixture on one cookie at a time and top with pansy. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie. Brush a thin layer of egg white mixture on top of the pansy and smooth. Sprinkle lightly with sugar. Return to parchment-lined baking sheet.• Bake at 325° for 5 minutes. Remove from oven. With your fingers, smooth out any petals that have shriveled up. Set out on a cooling rack until the top of the cookies are completely dry.• Plate and enjoy! -- source link
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