pressed flower shortbread cookies
These pressed flower cookies are super cute and just as easy! I have been wanting to make these for the past year, and I finally got to it. I am so glad I actually made them, and get to share it with you!
I am no chef - I love cooking and baking, but I honestly mess up recipes more often than not. On the bright side, shortbread cookies are super easy to make!
First, you need to press the flowers. Make sure they are edible and no pesticides are used. I used cosmos, rose petals, and petunias, because those are what I had in my yard!
Place parchment paper in a large book, and set the flowers the way you want them to press. Set another piece of parchment paper over the top and gently close the book, keeping the flowers in place. Put a stack of books or something heavy on top of the book. The flowers should be pressed for at least 24hrs in advance.
Let’s Get Started!
Collect all your ingredients, lightly grease a cookie sheet, and preheat the oven to 350 degrees. Start by beating the butter until smooth.
Next you want to add the sugar, vanilla, and salt. Once combined, slowly add in flour one cup at a time.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
Once dough is cooled, roll it out about 1/4-1/2 inch thick. Mine were closer to a 1/2 inch thick. Cut out dough with a circle cookie cutter of your preferred size, I actually ended up using a glass, because I didn’t have a circle cookie cutter!
Place the cookies on your greased cookie sheet and cook for 15-20 minutes, or until edges are slightly browned. I found that 18 minutes what worked perfect for me!
I have the best luck taking the cookies off the sheet right away, and placing on parchment paper. Once the cookies are cooled, brush egg whites on the cookie and place the pressed flower on the cookie. Then brush egg whites over the flower, this acts as glue for the flower.
Pressed Flower Shortbread Cookies
3 sticks unsalted butter at room temperature
1 1/4 cups powdered sugar
1 1/2 tsp pure vanilla extract
1/4 tsp salt
2 3/4 cups all purpose flour
1 egg white
Grease your cookie sheet and preheat oven to 350 degrees.
In large bowl, beat the butter until smooth, then add in the sugar, vanilla, and salt. Once combined, slowly add in the flour, one cup at a time.
Knead the dough into a ball, and wrap in plastic wrap. Refrigerate the dough for at least one hour before rolling.
Roll the dough out about 1/4-1/2 inch thick, sprinkling with flour to prevent it from sticking to the rolling pin. Use a circle cookie cutter, any size you prefer works!
Place cookies on sheet and cook for 15-20 minutes.
Once cookies are cooled, brush egg white all over the top. Set the flower on the cookie, then brush egg white on the flower to help it stick. While the egg is still wet, sprinkle with a bit of powdered sugar.