I once completed a job interview when and where my “would have been boss” concluded saying,
“Well you win some and you lose some. Today, you lost.”
I truly feel blessed that I didn’t “win” in his eyes that day. It never would have worked for me to be employed under a human with such a negative attitude, particularly during a sensitive moment.
I’m all about compassion, empathy, and kindness.
In any case, although these cookies did not turn out exactly as I’d envisioned, for me I’m calling them “kindness cookies,” simply because I’m choosing to be kind to myself and make do.
I wanted the shortbread cookies to be perfectly round and perfectly slick on top, vibrant and full of bloom, through and through.
As you can see, that did not happen.
However, I know exactly HOW to fix it all and the recipe below reflects the “fixings.” So, go to town. Your works of art in these perfectly petaled shortbread cookies will be stunning.
“Those are, without a doubt, the best shortbread cookies I’ve ever eaten. And they are SO beautiful! Oh, those colors are so vivid!!”
– My lovely neighbor😍
Send me photos: Flower Petal Shortbread
Flower Petal Shortbread
2 cups all-purpose flour
1 cup powdered sugar
1/2 tsp. sea salt
1/2 tsp. baking powder
1 tsp. vanilla extract
2 sticks butter, melted and cooled
Nasturtiums, or edible flowers
Combine the flour, sugar, salt, and baking powder. Stir in vanilla and butter. Mix well with a spatula to form a dough.
Transfer to a large sheet of plastic wrap and carefully mold into a 3″ diameter log.
Chill for at least 4 hours or overnight.
Preheat oven to 325. Slice the chilled shortbread log into cookie coins. Press and roll individual flowers (or more) on to each round. Bake on a parchment lined baking sheet for about 15-20, until the edges begin to turn golden brown.
Cool for at least one hour in order for the shortbread to harden. OR consume warm (even better), with caution for crumbling.
