Simple flower cookies! Not too sweet, but nice and buttery. This homemade version is far better than what you’ll find in the tins at the store and this addition of edible flower takes them to a whole new level of delicious!
- 250g flour
- 200g unsalted butter
- 100g sugar
- pinch of salt
- 2 egg yolks
- 1 egg white for egg wash
- 1 tbsp vanilla
Preheat your oven to 350o F (180oC) and line a baking tray with parchment paper.
Cream butter and sugar until fluffy. Stir in vanilla; add egg yolks and flour and mix well.
- Remove the dough from the bowl. Working on parchment or wax paper, Shape it into a disk; cover with plastic wrap. Chill for at least 30 minutes.
- While the dough is chilling, remove the stems from the pansies, and place them on a large sheet of waxed paper,
- Dust your countertop and rolling pin with flour to prevent sticking.
- Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter.