Elizabeth Poett has a real trick for adding flair to simple butter cookies: edible flowers.
“There is no way not to be happy while making these cookies,” says the author Ranch table cook. “Not only are they so much fun to make, but they bring so much joy to others.”
The Magnolia Network star calls these cookies “perfect for the holidays,” adding that “it’s impossible to have just one!”
“They’re full of buttery goodness, and you can get creative with floral toppings to decorate. Some of my favorites are rosemary, thyme and calendula,” she says.
To prevent wilting, buy edible flowers as close to the day of roasting as possible. Store them in the fridge until you are ready to put them on top of the cookies.
Elizabeth Poett Flower Butter Cookies
1 cup (8 oz.) unsalted butter, at room temperature
½ cup granulated sugar
1 large egg, separated
1 teaspoon of vanilla extract
½ teaspoon kosher salt
2 cups (about 8½ oz.) all-purpose flour, divided, plus more for topping
Edible flowers (such as rose petals, lavender, sage flowers, thyme flowers, marigolds or violets)
Sparkling sugar
1. Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl (if using a hand mixer); beat on medium speed until light and fluffy, about 3 minutes. Scrape down bowl with rubber spatula; beat the mixture for a few more seconds until well combined.
2. Add egg yolk and vanilla; beat on medium until well combined, about 1 minute. Add salt and 1 cup flour; beat gently until combined, about 30 seconds. Add remaining 1 cup flour; beat for 1 minute, scraping the bowl a few times to make sure everything is incorporated.
3. Turn the dough out onto a lightly floured surface and roll it into a uniform 10-inch log. Wrap in two layers of plastic wrap and refrigerate until firm, at least 3 hours or even overnight. Cover with egg white and refrigerate until ready to bake.
4. Preheat the oven to 350°. Line two large baking sheets with baking paper. Unroll part of the dough and cut it in half crosswise. (If the center isn’t firm, refrigerate longer.) Rewrap half of the log and return it to the refrigerator while you prepare the first batch.
5. Cut the half log into 10 equal circles (about ½ inch thick). Place the circles on the prepared baking sheet, spacing them evenly. (If there are air holes in the dough, gently press the dough in those places with your finger.)
6. Press the flowers on top of each circle to adhere to the dough. Whisk egg whites in a small bowl until stiff; gently coat each cookie. Sprinkle each cookie with a good pinch of sparkling sugar.
7. Bake in the preheated oven until the edges are golden, 12 to 15 minutes. Cool on a baking sheet, 5 minutes; transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.
Makes: 20 Active time: 20 minutes Total time: 4 hours
Categories: Trends
Source: HIS Education