I recently read that most people begin their descent into the foraging world by harvesting dandelions or mushrooms. For me, it was acorns, but dandelions were a very close second. As soon as I had read the things you could make with them, I was determined to try them all. Pesto. Jelly (I have a great recipe for that here). Wine. And now, these delightful melt in your mouth morsels. You’ve got to try these so easy to put together Dandelion and Honey Shortbread Cookies.
However, I must give ample warning. After you try these, you just might become hooked on the idea of foraging too. You see, a few years ago my classroom looked out over a large field; I am not joking when I tell you I would look longingly at the yellow balls of sunshine that are dandelions. I dreaded that they were going to get mowed over. There was so much potential in those little guys. Just think how many of these dandelion cookies we could get! And the wine. Don’t get me started. I mean, you should definitely get started. You’ll feel a sense of connectedness to the Earth as you create and bake. I promise (Okay, maybe promise is a strong word, but I really bet you will!). Here’s your toe dipping recipe into the world of foraging: Dandelion and Honey Shortbread Cookies.
Your ingredients:
- 1/2 cup dandelion petals
- 1/2 cup butter, softened
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 cup all purpose flour
- 1/4 teaspoon salt
Harvesting the Dandelions:
First, the harvesting of the dandelions. I won’t lie, it’s a bit of a tedious step for most dandelion recipes. However, you don’t need too many for this recipe. I like to harvest earlier in the morning, prior to the flowers opening too much. Pick just the heads. Then I find it easiest if I hold onto the yellow petals and cut the bottom green stem portion with a scissors. Then I pick off the remaining green portions and compost them. Measure the yellow petals to a lightly packed 1/2 cup. Then…
Your Steps:
Preheat the oven to 325 degrees. In a medium bowl, cream sugar and softened butter until light and fluffy. Mix in honey. Next, gently fold in dandelion petals. Combine the flour and salt, adding to the sugar and butter mixture. Mix until just combined. For best results, allow the dough to chill for at least a half hour. Scoop dough by tablespoonfuls and roll each into a ball. Place on ungreased cookie sheet. Finally, use a flat bottomed cup dipped in powdered sugar to flatten the cookies slightly. Bake for 9-11 minutes, until slightly browned on the edges. Revel at the fact that you just baked with a “humble weed” and then give them a try. The flavor deepens a few days after they are baked, so try not to enjoy them all at once!
Looking for more foraging recipes? Click here! Or has your sweet tooth been activated? I have lots of sweet treats to choose from on my baking page 🙂
All the yellow petals and none of the green. A little butter and sugar. Cream with the honey. Fold in the dandelions petals gently. Flatten with a flat bottomed cup dipped in powdered sugar. Melt in your mouth goodness!
Dandelion and Honey Shortbread Cookies
Ingredients
- 1/2 cup dandelion petals
- 1/2 cup butter softened
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 cup all purpose flour
- 1/4 teaspoon salt
Instructions
- To gather the dandelion petals, I find it easiest to get the heads of the flowers when they are closed. I hold onto the yellow portion and cut off the bottom green stem. Try to remove all green portions.
- Preheat the oven to 325 degrees.
- In a medium bowl, cream sugar and softens butter until light and fluffy.
- Mix in honey and then gently fold in dandelion petals.
- Add flour and sprinkle salt on top. Mix until just combined. For best results, allow the dough to chill at least a half hour.
- Scoop dough by tablespoonfuls. Roll each tablespoon of dough into a ball and place on an ungreased cookie sheet. Use a flat bottomed cup dipped in powdered sugar to flatten the cookies slightly.
- Bake for 9-11 minutes, until slightly browned on the edges. Enjoy!
