For those of you who have been following me for a little while, you might recognize the recipe for these cookies (minus a few new changes). What makes these special and different is rather the process for the final product.
The base recipe is my recipe for Rosemary Ginger Sugar Cookies, but as an added bonus, I made these with pressed, dried florals!
So altogether, there's a lot of earthy, floral flavors--making these cookies absolutely scrumptious!
The florals I chose to add were candied violets, rose, marigold, chamomile, and lavender. It's just what I had on hand at the time, but I'd love to try making these again with a wider variety of flowers!
So the base recipe, as a reminder is:
Ingredients:
- 1 cup butter (2 sticks, softened to room temperature)
- 1 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 2 2/3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. powdered rosemary
- 1 1/2 tsp. ginger
- granulated sugar for topping
Directions:
First pre-heat your oven to 350F. Line two baking pans with parchment paper.
Mix the butter, brown sugar, egg, and vanilla in one bowl and the dry ingredients in another. Slowly add the dry ingredients to the first bowl, constantly mixing so it has an even consistency.
Scoop out table-spoon-sized balls and place them about an inch apart on the baking pans. Press them flat, very lightly, with your palm. Then sprinkle them with the flower of your choice and press them again--harder this time so the flowers are pushed into the dough.
Last but not least, sprinkle just a tad of water over-top of the cookies and then sprinkle the sugar on top. The water will help the sugar create a crunchy crust to the tops.
Bake for about 15-20 minutes, let them cool, and then enjoy!
They're a delicious, dainty recipe perfect for tea parties or witchy celebrations--especially anything honoring the fey. And they go perfectly (flavor-wise AND aesthetically) with a cup of butterfly pea flower tea!
