Whole Cloves (1 Tbsp)
to the bottom of a large pot over high heat. Stir until the cloves are fragrant and turn ashy in color.
Turn heat to as low as possible and add a heatproof bowl of
Raw Cane Sugar (1 cup)
into the pan. Place it in the center. Cover for 2-3 hours, turn off and leave overnight to allow the sugar to infuse with the smoke.
To make the cookies, add
Unsalted Butter (1/2 cup)
Powdered Confectioners Sugar (1/2 cup)
, and 1 Tbsp of
to a mixing bowl and mix for 2-3 minutes.
Vanilla Extract (1/2 tsp)
and mix for 1 minute.
All-Purpose Flour (1 cup)
Almond Flour (3/4 cup)
Ground Cloves (1/8 tsp)
Salt (1/4 tsp)
. Mix until well combined.
Spoon the dough onto a piece of plastic wrap and roll it into a log that is 1 1/2-inch thick. Freeze for 1 hour.
Preheat oven to 338 degrees F (170 degrees C). Line a baking sheet with parchment paper.
Pour the smoked clove sugar onto a flat tray or plate and spread into an even layer. Unwrap the frozen cookie dough and roll in the smoked clove sugar until well coated.
Slice the log into 1/4-inch thick slices and place onto the prepared baking sheet 1-inch apart. Press
Edible Flowers (to taste)
petals onto the cookies if you like.
Bake in the oven for 10-15 minutes or until the edges just start to brown.
Cool on the baking sheet before enjoying it!