I have loved shortbread cookies since I was a wee little one. I haven’t been so wee or little in many years, probably because of all the shortbread cookies! Eh?, who cares, right? Eat what you love and love what you eat. What is life without the flavor and smells of the things we love most? La dolce vita! Well, enough, I have waxed philosophical! Time to make and eat these beauties! I love the added edible flowers to bring those pops of colors and whimsical tastes to our palates.
When I was in Scotland, we had Walkers Shortbread cookies (which you can get here in the states as well) and I have tried to recreate their recipe for years. I have come close a few times but not close enough to say, “copycat recipe”. But these little beauts are so tasty and easy to make, I don’t feel like I compromised at all. The addition of the rice flour gives these Iced Shortbread Cookies with Edible Flowers a little softer, more delicate crumb.
Another version of the shortbread cookies would be Pecan Sandies, my other fav and they are easy to make using this recipe. Adding some toasted ground pecans to the dough gives them the Pecan Sandie texture and flavor we all grew up with. It also makes the dough a little more crumbly, but incredibly good! I do love them best after they have cooled completely. I feel that the flavors have had time to marry and come full circle. It’s like eating hot cheesecake, it’s a non starter. But cooled and full of that awesomeness, you can’t go wrong.
Pour yourself a tall, cold one (of milk, that is) and kick back to enjoy! You may need to loosen those belts a notch or two but totally worth it!
Bon Appetit!
Ingredients & Preparation
The Usual Suspects:
For the Shortbread
- 2 ¼ cups all-purpose flour
- ¼ cup rice flour
- ½ teaspoon salt
- 1 cup + 2 tablespoons unsalted butter
- ½ cup + 1 tablespoon sugar
- 1 teaspoon vanilla
Icing
The Usual Suspects
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla paste
The Plan:
Preheat oven to 275 degrees F.
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, rice flour and salt.
Set aside.
In a stand mixer fitted with the paddle attachment. Combine the butter and sugar.
Cream on medium speed for 2 minutes or until light and fluffy.
Scrape down the sides of the bowl as needed.
Add the vanilla and mix again.
Add the flour mixture and mix on low speed until small pebbles form or the dough starts to come together.
Stop the mixer and remove the bowl. Using your hands to shape the dough into a flattened ball.
On a lightly floured surface, roll out the dough to about a ½ inch thickness.
Using a 2-inch round cookie cutter, cut out cookies and gently place them about 2 inches apart on the lined baking sheets.
Continue to re-roll dough scraps and cut out cookies until all the dough has been used.
Place the baking sheets in the freezer or refrigerator for 20 minutes to chill the dough.
Remove baking sheets from refrigerator.
Place baking sheets in the oven and bake for 40 to 45 minutes, until the cookies are slightly golden but still pale in color.
Cool completely.
In a small bowl, whisk together the powdered sugar, milk and vanilla.
Dip each cookie face down and top only.
Lay cookies flat on a wire rack nestled on a baking sheet (to catch drips).
Sprinkle with edible flowers and leave to cool and set.
***If you want a thicker icing on your cookies, you can dip the cookies a second time before adding the flowers.
Iced Shortbread Cookies with Edible Flowers
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Loading...Ingredients
- The Usual Suspects
- For the Shortbread
- • 2 ¼ cups all-purpose flour
- • ¼ cup rice flour
- • ½ teaspoon salt
- • 1 cup + 2 tablespoons unsalted butter
- • ½ cup + 1 tablespoon sugar
- • 1 teaspoon vanilla
- For the Icing
- The Usual Suspects
- • 1 cup powdered sugar
- • 2 tablespoons milk
- • ½ teaspoon vanilla paste
Instructions
The Plan
Preheat oven to 275 degrees F.
Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, rice flour and salt.
Set aside.
In a stand mixer fitted with the paddle attachment. Combine the butter and sugar.
Cream on medium speed for 2 minutes or until light and fluffy.
Scrape down the sides of the bowl as needed.
Add the vanilla and mix again.
Add the flour mixture and mix on low speed until small pebbles form or the dough starts to come together.
Stop the mixer and remove the bowl. Using your hands to shape the dough into a flattened ball.
On a lightly floured surface, roll out the dough to about a ½ inch thickness.
Using a 2-inch round cookie cutter, cut out cookies and gently place them about 2 inches apart on the lined baking sheets.
Continue to re-roll dough scraps and cut out cookies until all the dough has been used.
Place the baking sheets in the freezer or refrigerator for 20 minutes to chill the dough.
Remove baking sheets from refrigerator.
Place baking sheets in the oven and bake for 40 to 45 minutes, until the cookies are slightly golden but still pale in color.
Cool completely.
In a small bowl, whisk together the powdered sugar, milk and vanilla.
Dip each cookie face down and top only.
Lay cookies flat on a wire rack nestled on a baking sheet (to catch drips).
Sprinkle with edible flowers and leave to cool and set.
If you want a thicker icing on your cookies, you can dip the cookies a second time before adding the flowers.
