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
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.
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