Celebrate Mother’s Day with these gorgeous pressed flower cookies. Buttery shortbread is infused with fragrant orange and zest and smooth vanilla, with edible flowers pressed on top to make the perfect gift for any mom!
Cook Time
20 minutes
Total Time
45 minutes
Yield
25 cookies
Ingredients
3 cups all purpose flour (375 g), plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar (200 g)
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange extract
½ vanilla bean pod, seeds scraped
1 teaspoon orange zest
edible flower
Nutrition Info
Calories 153
Fat 7g
Carbs 18g
Fiber 0g
Sugar 5g
Protein 2g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
2. Step
In a large bowl, whisk together the flour, baking powder, and salt.
3. Step
In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3–5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
4. Step
Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
5. Step
Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
6. Step
Working in batches if needed, bake the cookies for 8–10 minutes, until lightly browned around the edges.
7. Step
While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
8. Step
Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1–2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
9. Step
Arrange the cookies on a platter or in a gift box and serve.