Celebrate all things spring (read: mums of the maternal and floral variety) with this beautiful bouquet of a bake. —Matina Somlai
1 cup icing sugar
454 g salted butter, room temperature
3 ½ cups flour
½ cup cornstarch
Lavender, for garnish
Edible flowers, for garnish
Pre-heat oven to 300 F, and line cookie sheet with parchment paper. Blend icing sugar and butter with an electric mixer until light and fluffy. Add flour and cornstarch, and continue to beat on low until crumbly and soft. Transfer dough to a flat surface. Gently knead with hands until just combined, making sure not to over-work. Roll dough out until about 1/4-inch thick, and cut into desired shape using a cookie cutter of choice. Place some petals of the edible flowers and some crushed lavender on the cookies, pressing these gently into the dough. Transfer to cookie sheet, and bake for 15-20 minutes. Let cool for a couple of minutes before transferring to a cookie sheet to completely cool. Makes about 20 cookies.
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