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Recipe: Perfect Dandelion Shortbread Cookies

Dandelion Shortbread Cookies. Dandelion shortbread cookies add a bright, sunny spring twist to an old school classic. Shortbread is rather plain on its own, but it's also adaptable, and adding edible flowers is a lovely way to add a bit of excitement. Honey dandelion shortbread cookies Shortbread cookies for a spring or summer day!

Dandelion Shortbread Cookies Dandelions are pretty ubiquitous and easy to identify, plus the entire plant is edible, so you. That's right, Dandelions, like the flower. This cookie is buttery with a sweet honey essence from the Dandelion flower petals throughout each cookie. You can cook Dandelion Shortbread Cookies using 5 ingredients and 2 steps. Here is how you cook that.

Ingredients of Dandelion Shortbread Cookies

  1. Prepare 1/2 c (2 sticks) of butter softened.
  2. You need 1/2 cup of sugar.
  3. It's 1/4-1 cup of dandelion petals (just yellow).
  4. Prepare 2 1/2 c of AP flour.
  5. You need Splash of milk.

Dandelion flowers are indeed edible and are nutritious with vitamins and nutrients needed to. In a food processor, combine flour and sugar; mix briefly. Pulling apart dandelion petals to mix into the cookie dough was like the adult version of blowing dandelion seed heads into the wind making a grand wish as a child. The only difference was the petals were not blown into the wind, and the mess remained on the kitchen counter.

Dandelion Shortbread Cookies instructions

  1. Preheat oven to 325. Mix butter & sugar with a mixer until fluffy (about 3 min). Add dandelion petals & beat to incorporate. (Add as many or as little as you feel comfortable)..
  2. Gradually add flour, beat to incorporate. Add splash of milk, beat another minute if desired. Knead dough with hands to really mix. Now choose: 1.) Roll out dough & use a cookie cutter or 2.) Roll dough into a ball and dip in white sugar. *I did 2* Bake 20-25 minutes, until bottom is golden brown. Take out & let cool. Remember shortbread is not a sweet cookie, best served with milk, tea or coffee..

Ah, shortbread cookies: the deceptively delicious globs of butter, sugar, and happiness. As a child, I resisted even tasting shortbread cookies because they looked like boring cracker-cookies and were obviously lacking in the one thing that desserts must have: chocolate. Growing up with Scottish grandparents, shortbread featured heavily in our family celebrations—Christmas, mainly. Each aunt made a version of my grandmother's standard recipe, while my mother (a defiant non-Celt) makes a light whipped cookie with neon green and red cherry centres. I like my shortbread dense, crazy buttery and undecorated.

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