• 1 cup unsalted butter (2 sticks) at room temperature
• ½ cup granulated sugar
• 2 cups all purpose flour
• 1 tbsp alcohol-free vanilla extract (or 1 ½ tbsp vanilla essence)
• ¼ tsp salt 

• Assorted edible flowers (pressed) 
• 1 egg white (glue for the flowers)

• Stand or hand mixer (optional)
• Parchment paper
• 2 - 2 ½ inch cookie cutter (You can also use the lid of a container or a drinking glass)

1. In a large mixing bowl, beat butter with a mixer until smooth. Add sugar, salt and vanilla and continue to beat.
2. Add in sifted flour and mix until properly combined.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or until it’s firm enough to roll. 
4. While the dough is chilling, press edible flowers between 2 pieces of parchment paper and place a heavy object on top for at least an hour (the longer the better).
5. Remove the dough from the refrigerator and roll it out to a rectangle, about a ¼ inch thick evenly across the dough. Use a cookie cutter to cut out about 24 cookies (or as many as you can). Transfer the cookies to a baking tray. 
6. Lay out all the pressed flowers.  
7. Lightly coat a thin layer of egg white onto the center of each cookie, then gently press the flowers onto the surface. 
8. Preheat the oven to 160ºC.
9. Place the tray of cookies into the fridge for about 10 to 15 minutes.  
10. Pop the cookies in the oven and bake for 12 to 14 minutes until the edges are light golden brown.
11. Set the cookies on a cooling rack for 10 to 15 minutes before serving. Enjoy them with a hot cup of tea - and don’t forget to snap some pictures! ?

• Unleash Your Creativity By Making This Beautiful (And Delicious!) Focaccia Garden
• Make Your Own Insta-Worthy Japanese Fluffy Pancakes At Home With This Easy Halal Recipe

Tags:dessertedible-flower-cookieflower-cookie-recipe