Ingredients
- ¾ cup unsalted butter (room temperature)
- 2/3 cup granulated sugar
- 2 eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon salt
- assorted fresh edible flowers, such as pansies or violas
- round cookie cutters in assorted sizes
Preparation
Preheat oven to 325°F.
In the bowl of an electric mixer, combine butter and sugar together, beating for 2 minutes. Add egg yolks and mix for an additional minute. Next, add the flour and salt, mixing until it is just combined.
On a lightly floured surface roll the dough to 1/8-inch thickness. Choose your cookie cutter size according to the size of your flower.
In a small bowl, lightly whisk egg whites. Using your finger (or a pastry brush) apply a thin layer of egg wash to the top of each cookie. Next, place your flower on top of egg white layer and very gently brush another light layer on top of flower, to help it lie flat and stick to the cookie.
Transfer cookies to a parchment-lined baking sheet. Bake at 325° for 12 minutes.
Allow cookies to cool. Cookies may be stored in an airtight container for up to a week.
