Edible Flower Lemon Shortbread Cookies

Gorgeous, simple, and buttery cookies that are almost too beautiful to eat! A variety of pressed flowers take these everyday tea cookies to the next level.

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Servings: 30

Prep Time: 00:45

Cook Time: 00:15

Main Ingredients

1 1/3 cup granulated sugar

3 sticks (1 1/2 cups) butter, softened

3 egg yolks

4 cups flour

1 tbsp lemon zest

1 tbsp vanilla extract

2 tsp salt

edible flowers


1Mix butter, sugar, and salt in a large bowl until well combined.

2Add yolks, one at a time, mix until incorporated. Mix in vanilla and lemon zest. Mix in flour.

3Refrigerate dough for 10-15 minutes. Take dough out of the refrigerator and place in between two piece of parchment paper. Roll dough out to ~1/4 inch thickness.

4Cut out cookie shapes using a round cookie or biscuit cutter. Add flowers to top of each cookie. Cover again with parchment paper and use rolling pin to press flowers into dough.

5Re-cut cookies with cutter and remove excess. Refrigerate for 20 minutes and preheat oven to 360 degrees F.

6Sprinkle cookies with granulated sugar. Transfer cookies to parchment paper lined baking sheet. Bake for 10-15 mins. Transfer to wire rack until cooled.

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