These Easy Dandelion Shortbread Cookies Are a Springtime Must!
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These Easy Dandelion Shortbread Cookies Are a Springtime Must!
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These easy dandelion shortbread cookies bring a touch of spring to your kitchen with the subtle floral notes of edible flowers. This simple recipe transforms foraged dandelions into a buttery dessert that's perfect for any occasion. Whether you're baking for yourself or making a homemade gift, these cookies are a unique way to enjoy the season's natural beauty.
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Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- 1/8 tsp sea salt
- ¾ cup dandelion petals about 2 cups whole flowers
- ¼ tsp orange blossom water optional
Instructions
- Cut the buds of the dandelion apart to use just the petals. Discard the green portions or they will make the mixture bitter. This is easiest by cutting off the base and peeling the remaining green away.
- Rinse the petals thoroughly in a bowl of cold water.
- Strain the petals, ensuring there's no excess water.
- Dry the petals on paper towels. Set aside.
- In a large bowl, beat the softened butter and sugar on medium speed until pale and fluffy. You can use a stand mixer with a paddle attachment or a handheld mixer.
- Add the salt, flour, and orange blossom water.
- Beat on low speed until the flour is just combined and the mixture is crumbly.
- Gently fold in the dandelion petals and beat until just mixed.
- Bring the mixture into a log shape using your hands and compress until everything holds together. Roll until the log is about 1 ½” in diameter.
- Cover with plastic wrap and chill in the fridge for at least 2 hours. This helps the dough firm up and makes it easier to slice.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Once firm, slice the log into ¼” thick cookies.
- Place evenly on the baking sheet with at least ½” between them. Bake for 9-11 minutes until golden brown on the edges.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before moving to a cooling rack.
- Once cooled, lay them out on a wooden cutting board for a rustic presentation. Serve your dandelion shortbread cookies and enjoy!
Notes
- Petals Only: Don't use the entire plant. Ensure to use only the yellow petals from the flower heads of the dandelion and cut the green flower base to avoid a bitter flavor.
- Softened Butter: Ensure your butter is at room temperature or softened before creaming it with sugar. This helps create a smooth and creamy dough, resulting in tender cookies.
- Avoid Overmixing: When adding the flour and petals, mix just until combined. Overmixing can make the cookies tough.
- Even Slices: Try to slice the dough evenly to ensure all cookies bake at the same rate. A consistent thickness helps them bake uniformly.
- Watch the Edges: For best results, keep an eye on the cookies as they bake. They should be golden brown on the edges but still pale in the center. This gives the best texture.
Nutrition Information
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Calories
66kcal
(3%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
10mg
(3%)
Sodium
13mg
(1%)
Potassium
8mg
(0%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
118IU
(2%)
Calcium
2mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 13mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 118IU | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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