Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 cups (250g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) pure vanilla extract
  • 24-48 edible flowers (pansies, violas, cornflowers, or marigolds)
  • 2 tbsp (15g) sanding sugar

Instructions:

  1. Cream the softened butter and powdered sugar together until the mixture is velvety and pale.
  2. Stir in the vanilla extract, then gradually fold in the flour and salt. Mix only until the dough comes together.
  3. Wrap the dough in plastic and refrigerate for 30 minutes.
  4. Roll the chilled dough out on a floured surface to a thickness of 1/4 inch.
  5. Use a 2-inch round cookie cutter to stamp out 24 rounds and place them on a parchment-lined sheet.
  6. Gently pat the edible flowers dry with a paper towel.
  7. Press one or two petals firmly into the center of each cookie.
  8. Lightly sprinkle sanding sugar around the edges of the flower for a crystalline finish.
  9. Bake in a preheated oven at 325°F (160°C) for 8 to 10 minutes until the edges are barely set and the tops remain pale.