Pansy Shortbread

Organically grown edible flowers are available year-round in many supermarkets. Before using the flowers, rinse and gently pat them dry. When edible pansies are not available, look for edible violas.

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  • Makes: 8 servings
  • Makes: 8 to 16 cookies
  • Prep: 30 mins
  • Bake: 35 mins 325°F

Pansy Shortbread

Directions

  1. In a medium mixing bowl combine flour and granulated sugar. Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
  2. Pat or roll the dough into a 7- to 8-inch circle on an ungreased cookie sheet. Using your fingers, press to make a scalloped edge. Cut circle into 8 to 16 wedges; do not separate.
  3. Bake in a 325 degree F oven for 30 to 35 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet on a wire rack.
  4. Combine dried egg whites and water. Brush tops of wedges with egg white mixture. Place pansies on top; brush with more egg mixture. Sprinkle with fine sanding sugar. Bake for 5 minutes more. Transfer to wire racks and cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month.

From the Test Kitchen

To Present This As a Gift:

You will need a clear glass rectangular plate, scissors, and lavender tulle ribbon. Choose a clear glass plate, large enough to hold shortbread wedges. Arrange the shortbread on the plate. Cut a 3-inch-wide strip of tulle ribbon, long enough to wrap around the plate and the shortbread. Tie the ribbon into a bow at the top. Trim the ribbon ends.

Also Try This:

After the shortbread is arranged on the plate, tuck more fresh edible flowers around the shortbread wedges.

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Nutrition Facts (Pansy Shortbread)

  • Per serving:
  • 193 kcal ,
  • 12 g fat
  • (8 g sat. fat ,
  • 33 mg chol. ,
  • 134 mg sodium ,
  • 18 g carb. ,
  • 0 g fiber ,
  • 3 g pro.
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