Spring has sprung, and so has our desire to bake something that looks as good as it tastes. Enter: Pressed Flowers Cardamom Shortbread Cookies—buttery, lightly spiced, and so pretty, they’ll make you feel like you have your life together (even if your laundry says otherwise). These cookies are basically edible garden art, and the best part? You don’t need a degree in pastry magic to make them. Kitchen Stuff Plus has all the baking gear you need, so you can focus on the important things—like resisting the urge to eat all the dough before the cookies even make it to the oven. Let’s get baking! 🌸🍪
We’ve partnered with the talented Christine Kozovski to bring you the prettiest Pressed Flower Cookie recipe. Check out all the details! ⬇️
Pressed Flowers Cardamom Shortbread Cookies
Prep Time: 15 minutes, Cook Time: 35 minutes, Total Time: 50 minutes, Makes 18 cookies
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup powdered sugar
- 2 cups flour
- 2 tbsp cornstarch
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- ½ tsp salt
- 18 Edible flowers + Thyme/Herbs (optional)
Directions:
- Place rinsed flowers between two pieces of parchment paper, then press by placing a heavy item on top (such as a book). Keep pressed until ready to use.
- In a medium bowl, whisk together flour, cornstarch, cardamom, and salt. Set aside.
- In a stand mixer, beat butter until light and smooth. Add sugar and mix until creamy. Add vanilla extract and mix until combined.
- Slowly add flour mixture into wet ingredients and beat until combined.
- Form dough into a disc, wrap it in plastic wrap and chill in the fridge for at least one (1) hour.
- When ready to bake, preheat the oven to 350F and line baking sheet with parchment paper.
- Roll out dough on a floured surface until it is ¼ inch in thickness. Press cookie cutter into dough. Add a pressed flower to the top of cookie and place on the baking tray. Tip: to have flat florals on your cookies, use a rolling pin to gently press the flower into the dough. Keeping rolling the dough scraps to make more cookies. If the dough is too crumbly, add some water, a little at a time until you reach a smooth consistency again.
- Bake for 9-10 minutes or until edges start to turn golden brown. Let cool before serving.
Products used for this recipe:
- Fox Run Cookie Cutter Set
- Bake Marble French Rolling Pin
- Colour Splash Silicone Turner
- OXO Commercial Pro Cookie Slider Sheet
- Parisian 2-Tier Serving Dish
