Name: Edible Flower Shortbread Cookies
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: cookies
Ingredients: 3 egg yolks; 1 ½ cups sugar, divided; 2 tablespoons of vanilla; 1 cup butter; 2 cups of almond flour; 1 cup of buckwheat flour; 1 cup of tapioca starch; Edible flowers such as pansies, viola, rose, nasturtium, dianthus, knautis, scabacius, monarda,

Description

Edible Flower Cookies that are Gluten Free and Gorgeous

Ingredients

Scale

3 egg yolks
1 ½ cups sugar, divided
2 tablespoons of vanilla
1 cup butter
2 cups of almond flour
1 cup of buckwheat flour
1 cup of tapioca starch
Edible flowers such as pansies, viola, rose, nasturtium, dianthus, knautis, scabacius, monarda,

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Instructions

Beat butter and 1 1/3 cups sugar until light and fluffy. Add vanilla and mix well. Add egg yolks one at a time, beating after each addition. Add almond flour, buckwheat flour, and tapioca starch and mix to make dough.
Roll out dough between two layers of parchment paper, until ¼ inch thick. Cut out round cookies. Remove excess dough around edges. Place fresh flowers like pansies, nasturtium, rose petals in the center of each cookie.
Cover with parchment paper and roll lightly to press in flowers into the dough.
Chill dough for 20 minutes. Recut the cookies with a cookie cutter, to smooth the edges. Place on baking sheet.
Bake at 365°F for 10 minutes or until lightly brown and done. Sprinkle with organic sugar, while still hot.
Transfer cookies to cooling rack. Cool completely before serving.