Stunning Pressed Flower Shortbread Cookies Recipe

Pressed flower shortbread cookies are not just a treat for the taste buds but also a feast for the eyes. These cookies combine the rich, buttery flavor of classic shortbread with the delicate beauty of edible flowers, creating a visually stunning and delicious confection. Perfect for special occasions, gift-giving, or simply adding a touch of elegance to your dessert table, these cookies are as charming as they are delightful. This recipe will guide you through the process of making these beautiful and flavorful cookies, ensuring that your baking experience is both enjoyable and rewarding.

Ingredients for Pressed Flower Shortbread Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg yolk
• Assorted edible flowers (e.g., pansies, violets, roses)
• 2 tablespoons milk (for brushing)
• Powdered sugar (for dusting, optional)

How to Make Pressed Flower Shortbread Cookies

1. Prepare Your Ingredients

• Begin by bringing the unsalted butter to room temperature. This ensures that the butter creams smoothly with the sugar, creating a light and airy texture in your cookies.

2. Cream Butter and Sugar

• In a large mixing bowl, use an electric mixer to cream together the butter and granulated sugar until light and fluffy. This process usually takes about 3-4 minutes. The butter and sugar should be well combined and have a smooth texture.

3. Add Vanilla Extract and Egg Yolk

• Mix in the vanilla extract and egg yolk until fully incorporated. The egg yolk adds richness to the dough, while the vanilla extract enhances the overall flavor.

4. Combine Dry Ingredients

• In a separate bowl, whisk together the all-purpose flour and salt. Sifting or whisking the dry ingredients helps to ensure that they are evenly distributed throughout the dough.

5. Mix Dry and Wet Ingredients

• Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft and slightly crumbly but hold together when pressed.

6. Chill the Dough

• Divide the dough into two portions and flatten each portion into a disk. Wrap the disks in plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it easier to roll out and cut into shapes.

7. Prepare for Rolling

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly flour your work surface and rolling pin to prevent the dough from sticking.

8. Roll Out the Dough

• Remove one disk of dough from the refrigerator. Roll it out to about 1/4-inch thickness. If the dough becomes too soft, return it to the refrigerator for a few minutes to firm up.

9. Cut Out Cookies

• Use cookie cutters to cut out shapes from the rolled dough. Transfer the cut-out cookies to the prepared baking sheet, leaving some space between each cookie.

10. Press the Flowers

• Gently press the edible flowers onto the surface of each cookie. To ensure that the flowers adhere properly, lightly brush the surface of the cookies with milk before pressing on the flowers. This step also helps to give the cookies a glossy finish.

11. Bake the Cookies

• Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should be firm to the touch but not overly browned.

12. Cool and Decorate

• Allow the cookies to cool completely on a wire rack before handling. If desired, dust the cooled cookies with powdered sugar for an extra touch of elegance.

13. Store the Cookies

• Store the pressed flower shortbread cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months.

About the Main Ingredients

Unsalted Butter: Butter is the primary fat used in shortbread cookies, contributing to their rich, buttery flavor and crumbly texture. Using unsalted butter allows you to control the amount of salt in the recipe.

Granulated Sugar: Sugar adds sweetness to the cookies and helps to create a tender texture. It is essential for balancing the richness of the butter.

All-Purpose Flour: Flour provides structure to the cookies. In shortbread, a higher flour-to-fat ratio results in a crumbly, melt-in-your-mouth texture.

Egg Yolk: The egg yolk enriches the dough, adding both moisture and fat, which helps to achieve a tender, crumbly texture in the cookies.

Vanilla Extract: Vanilla extract enhances the flavor of the cookies, complementing the richness of the butter and the sweetness of the sugar.

Edible Flowers: These are used for decoration and add a beautiful, natural element to the cookies. Ensure that the flowers are edible and pesticide-free.

Milk: Brushing the cookies with milk before pressing on the flowers helps them adhere and gives the cookies a glossy finish.

Powdered Sugar: This is optional and used for dusting the cookies to add a touch of sweetness and a refined appearance.

Pressed flower shortbread cookies are not only a treat for the palate but also a feast for the eyes. Their delicate design and rich flavor make them an excellent choice for special occasions or as a unique homemade gift. Enjoy baking and sharing these elegant cookies with family and friends!