“Have you ever eaten a flower?” That is the question I received over and over from my daughter as I was making these Sparkling Summer Sugar Cookies! Recipe ReDuxer’s were challenged to create a recipe that featured edible flowers this month. But I have to admit, even though I love to plant all kinds of flowers each spring, I’ve never really given much thought to eating flowers.
But lo and behold, after doing some research on which flowers are truly edible, I took a look around the patio and garden and noticed there are options right in my own yard: pansies, day lilies, chrysanthemums, petunias and tulips. But the trick was really going to be which of these would my family eat and how? (Getting my family to eat my recipe creations is a number one goal!).
Enter dessert – you know, the sweet stuff. And in our house, dessert happens every day in one form or another, whether it’s ice cream, a cookie, a fresh piece of pie…we all need something a little sweet, don’t you think?
So pansies + our favorite sugar cookies + milk (hey, it’s June Dairy Month!) made a perfect combination that everyone loved.
Sparkling Summer Sugar Cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2-1/2 cups all-purpose, unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 48 pansy flowers, trimmed to lay flat
- 1/4 cup sugar
- For cookies: Preheat oven to 375 degrees. With a stand mixer, cream together butter and sugar. Add vanilla and eggs. Mix.
- In a separate bowl, mix together flour, baking powder and salt. Add to wet mixture and mix together until thoroughly incorporated and dough holds together. Cover and refrigerate for one hour.
- Meanwhile, prepare ingredients for glaze by putting each into a separate bowl (egg whites, flowers and sugar).
- Roll out dough to 1/4 inch thickness and cut into circle shapes using a glass jelly jar (canning-type jar). Arrange on ungreased cookie sheet, 2 inches apart.
- Bake for 3 to 4 minutes, remove from oven and working quickly, lightly brush each cookie with egg white, add one pansy flower and press flat into cookie, re-glaze with egg white wash and sprinkle with sugar. Bake additional 3 to 4 minutes or until very lightly golden brown.
And if you are inspired to create a garden party in your backyard, take some inspiration from my Backyard Entertaining Pinterest board.