How to Make Pansy Topped Shortbread Cookies Recipe
I was surprised to find that my favourite buttery rich shortbread cookies, which are decorated with colourful pressed flowers, are very simple to make.
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Ingredient
– 1 cup unsalted butter, (2 sticks) at room temperature– 1/2 cup granulated sugar– 2 cups all purpose flour– 1 Tbsp pure vanilla extract, or vanilla bean paste– assorted fresh pansies, you’ll need about 30, give or take
Ingredient
Pulse sugar and soft butter in a food processor to mix. Add flour and extract, pulse 10 times, then run the machine momentarily until the dough forms lumps.
Step 1
Step 1
Instructions
Turn the dough onto a floured surface and form a flat disc. Wrap in plastic and refrigerate until rollable, 2 hours.
Step 2
Step 2
Take the pansies' stems and set them on a big sheet of waxed or parchment paper while the dough chills.
Step 3
Step 3
Put another sheet on top and weigh it down with a baking pan or other large flat surface and heavy books. Allow pansies to press for 30 minutes or overnight.
Step 4
Step 4
Meanwhile, preheat oven to 325F. Dough should be 1/8 to 1/4 inch thick and cut with a cookie cutter. I used 2 and 2 1/2 inch cutters.
Step 5
Step 5
Batch bake cookies, one tray at a time. Based on thickness, bake smaller cookies for 7-8 minutes and larger ones for 9-11 minutes. The cookies will be pale and delicate, not brown.
Step 6
Step 6
After removing the dish from the oven, gently press the flat pansies onto the hot biscuits to attach. Don't push too hard—the cookies' heat will do it.
Step 7
Step 7
Sprinkle granulated sugar lightly. Cool the cookies thoroughly on a rack. Although soft when baked, the cookies will firm up as they cool.