Try this Pansy Cookies Recipe for a change in flavor, color and texture in your dessert menu. Edible flowers offer many exciting opportunities for an aromatic twist to your favorite recipes.
Edible Flowers for Any Occasion
Pansy Cookies Recipe
4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 large egg white
1 tablespoon water
3 dozen pansies, stems trimmed
1/2 cup sanding or granulated sugar
In large bowl, combine flour, salt and baking powder. Set aside.
In another large bowl, cream butter. Gradually add sugar, beating until fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla and flour mixture, mixing until combined. Cover and chill for 30 minutes.
Roll dough out to 1/4 inch thickness and cut into 1 1/2-inch to 2 1/2-inch rounds. Place two inches apart on parchment-lined baking sheets. Brush tops with egg wash made from egg white and water whisked until frothy.
Place a pansy on top of each cookie, affixing petals with more egg wash.
Sprinkle tops with sanding sugar. Bake for 8 to 10 minutes, or until lightly browned.
Cool on wire racks. Store in an airtight container for up to one week.