Dandelion and Honey Shortbread Cookies
Buttery and delicate, these unique shortbread cookies melt in your mouth.
Servings: 16 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!