Name: Flower-Pressed Shortbread Cookies
Yield: 40
Ingredients: 1 1/2 cups (3 sticks/339 g) unsalted butter at room temperature; 1 1/3 cups (300 g) granulated sugar; 2 teaspoons kosher salt; 3 large egg yolks; 2 tablespoons (25 g) pure vanilla extract; 4 cups (611 g) all-purpose flour; 2 cups mixed edible flower petals and tender herbs; Cane sugar, for sprinkling

Description

This is the recipe that started it all! These beautiful cookies catapulted my career in food. Delicately sweet, with a touch of salt, my signature cookies are as delightful to make as they are to share with others. I love using a variety of colorful flowers so that when presented on a platter, the cookies give the impression of pages torn from a book of pressed flowers.

Ingredients

Units Scale

1 1/2 cups (3 sticks/339 g) unsalted butter at room temperature
1 1/3 cups (300 g) granulated sugar
2 teaspoons kosher salt
3 large egg yolks
2 tablespoons (25 g) pure vanilla extract
4 cups (611 g) all-purpose flour
2 cups mixed edible flower petals and tender herbs
Cane sugar, for sprinkling

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Instructions

Line 2 flexible cutting mats with parchment paper and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and salt on medium speed until completely combined, 1 to 2 minutes. Add the yolks and mix until combined. Add the vanilla and stir until just combined. Add the flour and mix on low speed until the dough comes together in a ball, about 5 minutes.
Place the dough on a large sheet of parchment paper. Place another piece of parchment on top and roll out the dough to ? inch thick. Remove the top piece of parchment paper and stamp out the cookies with a 3-inch round cookie cutter, then artfully decorate each round with the edible flower petals and herbs. Replace the top sheet of parchment paper and gently roll over each cookie to fix the flowers in place. One by one, remove the flower-pressed cookies with an offset spatula and place them on a parchment-lined flexible cutting mat. Reroll and repeat with any remaining dough scraps.
Put the flexible mats with the unbaked cookies in layers in the freezer for 12 to 24 hours. This allows the flowers and herbs to keep their vibrant complexions in the hot oven.
When you’re ready to bake, preheat the oven to 350°F with a rack set in the middle position. Line a sheet pan with parchment paper.
Arrange the cookies on the prepared sheet pan, leaving 1/4-inch space between them. Bake for 9 minutes; rotate the pan and bake for another 8 minutes, or until the edges are golden brown. Transfer to a cooling rack and sprinkle with cane sugar. Voilà!
Store in an airtight container in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.