Spring is here! Get into it with these flower-pressed shortbread cookies. springishere flowepresscookies shortbreadcookies feministfoodie flowerpressing
When spring hits, my garden goes bananas. The herbs, the flowers, the colors! As a private chef and caterer, I’ve always loved incorporating the edible flowers I grow into my dishes, but one day I realized I could combine the age-old romance of flower pressing with my signature shortbread cookies and the result is *chef’s kiss*! With just a handful of ingredients , these cookies are a total win in terms of the effort-to-beauty ratio—and they taste great, too.
Remove the top piece of parchment paper and stamp out your cookies with a 3" round cookie cutter before artfully decorating each round with the fresh flowers and petals.Once the flowers have been placed, put a sheet of parchment paper on top and gently roll over each cookie to fix the flowers and herbs in place.
ADVERTISEMENT One by one, remove your flower pressed cookies with an offset spatula and place on a parchment-lined cutting board. Once you have filled up your cutting board with cookies, put it into the freezer overnight . This allows the flowers and herbs to keep their vibrant colors amidst the hot oven temperature.
When you’re ready to bake, preheat the oven to 360 degrees F. Line a baking sheet with parchment paper and arrange the cookies, leaving ¼" space between each. Place the baking sheet in the center rack of the oven, and bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until edges are golden brown.
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