Pressed Flower Sugar Cookies
Made in mind for: Mossflower Cooking Workshop
2 C Flour (Carly’s gluten-free blend: 1 C brown rice flour, ½ C white rice flour, ¼ C tapioca flour, ¼ C sorghum flour, 1 tsp xanthan gum)
½ C Granulated Sugar
3 TBS Confectioner’s Sugar
1 tsp Baking Powder
¼ tsp Sea Salt
1 (4 oz) Stick Unsalted Butter, softened (or substitute ghee)
1 Large Egg
1 ½ tsp Vanilla
Zest of ½ Organic Lemon
Edible Flowers*: Pansies, Borage, Roses, Cucumber Flowers, Lavender, Fennel Fronds, Chamomile, Mint Blossoms, Geranium (leaves are edible too!), Bachelors Button, etc…
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a standing mixer, blend all dry ingredients. Add the butter, egg, vanilla and lemon zest and mix until a stiff dough forms. If dough is too try, add 1 TBS water or milk and blend until all the dough comes together.
Divide the dough into 2 balls and flatten into disks. Roll out 1 disk at a time, between two pieces of greased parchment paper, until about ½ inch think. Punch out shapes with cookie cuter of your liking. Place onto prepared baking sheets, about one inch apart. Brush the top of each cookie with water or egg white. Gently press flower petals and blossoms onto the moistened cookie dough.
Bake in oven for 6-8 minutes until cookies just start to brown on the edges and slide easily when gently pushed on the baking sheet. Cool slightly and transfer to wire rack. Yields approximately (24) 2” cookies.
* Please note edible flowers must be pesticide free. If you do not grow your own, consult with local farmers or purchase in clam shell packages at Whole Foods Market next to other packaged herbs.