Floral Pressed Butter Cookies

Name: Floral Pressed Butter Cookies
Yield: 40 cookies
Ingredients: 2 egg white; ¼ tsp vanilla extract; variety of edible flowers of choice; turbinado sugar; 1 cup butter; 1 cup superfine sugar; 3½ tbsp whole milk; 1 large egg; ½ tsp vanilla extract; 3 cups all purpose flour; ½ tsp baking powder; ¼ tsp salt

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Servings
40 cookies
Calories
98 kcal
Course
Dessert

Floral Pressed Butter Cookies

Joelle Cantu

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

2 egg white beaten until frothy
¼ tsp vanilla extract
variety of edible flowers of choice
turbinado sugar

butter cookies

1 cup butter 2 sticks
1 cup superfine sugar
3½ tbsp whole milk
1 large egg lightly beaten
½ tsp vanilla extract
3 cups all purpose flour
½ tsp baking powder
¼ tsp salt

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Instructions

Preheat oven to 350˚F.
In a stand mixer or with a hand mixer cream together butter and sugar.
Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
In another mixing bowl, whisk together flour, baking powder and salt.
Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
Lightly flour a clean surface. Roll out 1 disc of dough to 1/8 inch thickness. Using a 3 inch round cutter punch out 20 cookies.
Transfer cookies onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches)
Par-bake cookies for 6 to 7 minutes so they are partially baked.
In a small mixing bowl beat together frothy egg whites and vanilla extract.
Carefully dip each flower into the egg white mixture, shaking off any excess, and gently press dipped flowers onto the surface of each par-baked cookie (if flower edges curl up, gently press them back down with your fingers).
Using a pastry brush, brush the entire surface of the floral pressed cookies with a little more of the egg white mixture and sprinkle with a small amount of turbinado sugar.
Return the cookies to the oven and finish baking off, about 5 to 6 minutes or until the cookies bake through completely and barely begin to brown around the edges.
Transfer cookies to a cooling rack and cool completely.
Repeat steps 7 to 14 with the other disc of cookie dough. Serve.

Nutrition Information

Show Details

Calories 98kcal (5%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 66mg (3%) Potassium 17mg (0%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 150IU (3%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 40cookies

Amount Per Serving

Calories 98 kcal

% Daily Value*

Calories	98kcal	5%
Carbohydrates	12g	4%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	3g	15%
Cholesterol	16mg	5%
Sodium	66mg	3%
Potassium	17mg	0%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	150IU	3%
Calcium	8mg	1%
Iron	1mg	6%