I love…
Food.
But what I love more than food is cookies.
I even think one of my first words was cookie. Or at least that’s what my mom always says whenever she tells me stories of what I was like as a child.
Which is why I bring to you, the most incredible melt in your mouth, buttery, delicious (and romantic) shortbread cookies ever.
This upcoming Thursday is Valentine’s day and I thought I would post something that is not only easy to make but beautiful and pretty inexpensive. That way, if you are someone who loves the holiday or absolutely despises it, this recipe can still be for you. It won’t break the bank, in fact you might even have all the ingredients in your pantry already. It won’t look like you’re trying too hard, afterall, they are just cookies but they still are stunning and a sweet (pun) gesture for someone you love, whether that’s a friend, significant other or you just plain ol’ love yourself.
I’d say one of my favorite things about these buttery melt in your mouth shortbread cookies is that you can make the dough days ahead and save them to just slice, bake and frost the day you want to eat them. Saving you boat loads of time while also looking beautiful.
Honestly, they’re so simple. Whether you have a stand mixer or not, all it takes is mixing some sugar and butter until well combined. Adding some lavender extract (or whatever flavor extract you like), some lemon zest for some extra dimension. Then sift in some flour and salt and you have your dough.
In fact, if you make this dough ahead of time, it’s even better. I think they turn out a little more perfect if you cool the dough in the refrigerator for at least an hour before cooking. I’ve read that this help them keep their shape when they cook. Then when you want to bake, you just place the dough on a floured surface, roll out until a ½ inch thick and slice into whatever shape you’d like. I’ve done heart shaped, classic squares, but my personal favorite is using a biscuit cutter so they have these cute scalloped edges.
Finally, I like to add a classic powdered sugar glaze on top with some edible flours. Depending on your grocery store you can typically find some by the herb section. However, I went to my local meijer and couldn’t find any so I bought some dried lavender and googled what plants are edible. So I also bought some pansies as well and found out they have antioxidant and anti-inflammatory properties. Win Win.
As for me, I will be sure to make these cookies for my husband on Thursday for two reasons, one being that we aren’t that into the holiday so food is about as extreme as we go. Two, last week I already got my next valentines, birthday, anniversary and Christmas gift as he took me to Alinea for dinner. A place I have always dreamed of going to (at least for the past 9 years since I first heard of the place) and the first restaurant on my bucket list. With that he won brownie points for probably the next 20 years. I will be sure to post about this experience soon, that is once I find the right words to express how insanely amazing this was.
These cookie are great to make for valentines day, but you can also make them any time of year as the recipe can be interchangeable with whatever extra flavors you add to it. I will probably be making these again in the spring when flowers are in full bloom and I can have more options of edible things to put on top.
Edible Flower Shortbread Cookie
Equipment
- KitchenAid Stand Mixer
- Parchment Paper
Ingredients
- 24 tbsp (3 sticks) good butter (at room temperature)
- 1 cup sugar
- 1 tsp vanilla extract
- 3 1/2 cups flour
- pinch salt
- 1/2 cup powdered sugar
- zest 1 lemon
- 2 tbsp milk or cream (can sub water)
Instructions
- Preheat the oven to 350
- Place butter and sugar in the bowl of a stand mixer. If you don’t have one this can be done with a pastry blender and spatula, just note, your arms will be sore the next morning. Mix until the butter and sugar are completely incorporated, about 2-3 minutes. Add in the vanilla extract.
- Sift flour and salt into the bowl and mix until the dough starts to come together. Dump the dough onto a floured surface and work it until a large ball of dough is created. Wrap the dough into plastic wrap. I like to flatten it out a bit first to make it easier to roll out later. Then put into the refrigerator for at least 30 minutes. You can store in the fridge for 1 day, or the freezer for up to 5 days.
- When you’re ready to bake. Roll the dough on a floured surface until it is about ½ inch thick. Cut into any shape you like and bake on an ungreased baking sheet for 20-25 minutes. You will know they’re done when the edges just begin to brown.
- Let them cool for 15 minutes while you make the glaze.
- While I make the glaze, I like to flatten the flowers I am putting on top of the cookies between two pieces of parchment paper with a book on top. This helps make them easier to work with. Mix in a bowl the powdered sugar, lemon zest and milk until a thick glaze is formed. For runnier glaze add more powdered sugar until desired texture. Same goes for thick glaze add small amounts of milk.
- When cookies have cooled, take a pastry brush and brush the tops of the cookies with about ½ tablespoon of glaze each, then place the flowers right on top. Once the glaze sets, serve!