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RECIPE
12 INGREDIENTS 23 STEPS 2hr

Shortbread with Spring Pansies & Violets

Nothing brings more smiles than Shortbread with Spring Pansies & Violets - perfect for Mother’s Day, garden teas, or baby & bridal showers! These tender and buttery shortbread cookies, drizzled with a touch of sweet almond glaze, are sweet, simple, and perfect!
Shortbread with Spring Pansies & Violets Recipe | SideChef
Nothing brings more smiles than Shortbread with Spring Pansies & Violets - perfect for Mother’s Day, garden teas, or baby & bridal showers! These tender and buttery shortbread cookies, drizzled with a touch of sweet almond glaze, are sweet, simple, and perfect!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
2hr
Total Time
50min
Active Time
$0.28
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Shortbread Cookies

1 cup
Unsalted Butter , room temperature
1/2 tsp
1/2 cup
Powdered Confectioners Sugar
to taste
Edible Flowers
pansies and violets

Sweet Almond Glaze

1 cup
Powdered Confectioners Sugar
2 Tbsp
Heavy Cream
or Half & Half
1 tsp
Pure Vanilla Extract
1/2 tsp
Almond Extract
1 tsp
Light Corn Syrup
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Nutrition Per Serving

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CALORIES
213
FAT
11.8 g
PROTEIN
1.4 g
CARBS
24.2 g

Author's Notes

Makes 20 (3-inch) cookies. You may have more or less depending on the size of the cookie cutter.

Store cookies covered in the refrigerator for up to 5 days. Baked and decorated cookies can be frozen for up to 30 days – layer individually between pieces of parchment paper in an airtight container before freezing. To serve, remove from freezer and place in the refrigerator – allow to thaw overnight before serving.

There are two important things to remember about edible flowers: First, not every flower is edible - in fact, some flowers can be poisonous. Similar to mushrooms, there are lots of varieties that are edible, some that don’t taste good, and some that are actually poisonous. It is critical to know which ones are safe for eating! The second warning is to avoid flowers that may have been sprayed with an insecticide, fungicide, pesticide, or herbicide. Unless they are clearly marked as being "edible" flowers - you need to confirm that they are organic, free from any pesticides or harmful chemicals, and safe to eat. If they aren't identified and packaged as "edible", always make sure to do your research to ensure your food safety!

Cooking Instructions

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Step 1
When cooking with or serving edible flowers, or using them as a garnish, clean the Edible Flowers (to taste) by washing them gently in a large bowl of cold water and let them air dry on a paper towel.
Step 2
Snip off stems as close to the base of the flower as possible. Just experiment with how close you can cut - you might have one or two fall apart, but then you'll know how close to cut. Allow pansies to sit upside down for about 15 minutes, then flip over to finish drying completely.
Step 3
To press fresh flowers, simply line a baking sheet with parchment paper, lay washed and dry flowers in a single layer, and cover with another piece of parchment paper. Lay heavy books on top and let the flowers press overnight for best results.
Step 4
Next, prepare the shortbread cookies. Line two baking pans with parchment paper.
Step 5
In a medium bowl, whisk together the All-Purpose Flour (1 3/4 cups) , Corn Starch (1/2 cup) , and Salt (1/2 tsp) until well combined; set aside.
Step 6
In the bowl of an electric stand mixer fitted with a blade attachment, beat Unsalted Butter (1 cup) just until fairly smooth, but not until light and fluffy. With shortbread, you don’t want to add too much air to the dough.
Step 7
Add Powdered Confectioners Sugar (1/2 cup) and Vanilla Extract (1 tsp) and beat again until well blended, about one minute.
Step 8
Add flour mixture to butter mixture beating just until all flour is incorporated.
Step 9
Place a large sheet of parchment paper on your counter. Scrape dough onto parchment paper and pat it into a large rectangle (about ½-inch thick).
Step 10
With a lightly floured rolling pin, roll dough to ¼-inch thickness.
Step 11
Cover flattened cookie disk with another sheet of parchment paper. Cover the pan and refrigerate for one hour.
Step 12
Line two baking sheets with parchment paper (parchment paper seems to work better with shortbread cookies than silicone baking liners).
Step 13
Remove dough from the refrigerator and cut with round, square or fluted cutters. Use cutters appropriate for the size of the pansies and violets you have already prepared.
Step 14
Place cookies on parchment-lined baking sheets as you cut them. Re-roll scraps of dough and cut out as many cookies as possible.
Step 15
Use flour as little as possible to keep the dough from sticking to the rolling pin and cutters, but try to keep it as minimal as possible. Using too much flour will make the cookie dough tough. If the dough gets too soft as you are working with it, return it to the refrigerator for a few minutes.
Step 16
Place pans in the freezer for 10 minutes or refrigerator for 20 minutes. This step is mandatory! Chilling the unbaked dough will keep your cookies from spreading out as they bake.
Step 17
Preheat the oven to 325 degrees F (160 degrees C).
Step 18
Bake one sheet of cookies at a time for 14-18 minutes (depending on size) or until cookies are beginning to turn light golden at the edges.
Step 19
Remove from oven and cool on cookie sheet for 2-3 minutes, then remove to cooling rack to cool completely to room temperature before glazing.
Step 20
While the cookies bake and cool, prepare the sweet almond glaze. Whisk together the Powdered Confectioners Sugar (1 cup) , Heavy Cream (2 Tbsp) , Pure Vanilla Extract (1 tsp) , Almond Extract (1/2 tsp) , and Light Corn Syrup (1 tsp) until smooth. Add more liquid to thin out or add more powdered sugar to thicken to your desired consistency.
Step 21
Carefully spoon glaze on top of each cookie, spreading gently and evenly over the top.
Step 22
Immediately place a fresh-pressed pansy or violet on top of each glazed cookie. Allow cookies to sit at room temperature until the glaze has set.
Step 23
Cover and refrigerate until ready to serve.
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Nutrition Per Serving
Calories
213
% Daily Value*
Fat
11.8 g
15%
Saturated Fat
7.5 g
38%
Trans Fat
0.0 g
--
Cholesterol
32.6 mg
11%
Carbohydrates
24.2 g
9%
Fiber
0.4 g
1%
Sugars
10.2 g
--
Protein
1.4 g
3%
Sodium
76.1 mg
3%
Vitamin D
--
--
Calcium
4.6 mg
0%
Iron
0.6 mg
3%
Potassium
17.0 mg
0%
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