Honey Dandelion Shortbread Cookies
A delightful treat combining the sweetness of honey and the delicate flavor of dandelion petals, perfect for any occasion.
Ingredients
For the Base
- 1/2 cup unsalted butter, softened
- scant 2/3 cup sugar Can substitute with brown sugar or coconut sugar.
- 1 tablespoon honey Maple syrup can be a substitute for a vegan option.
- 1/2 cup loosely packed dandelion petals If unavailable, substitute with edible flowers like violets or marigolds.
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour Can substitute with whole wheat flour, but texture may change.
For Topping
- Coarse sugar for topping (optional) Adds a nice crunch.
Instructions
Preparation
- Wash dandelion flower heads under cold water and set them on a kitchen towel to dry. Pick the yellow petals off the green flower heads until you have a half cup of petals.
- In a stand mixer bowl, cream together the softened butter, sugar, and honey until light and fluffy. Mix in the dandelion petals until evenly distributed.
- On low speed, add the salt and vanilla extract. Slowly add the flour until just incorporated. Scrape down the bowl as needed.
- Turn the dough onto plastic wrap and roll it into a log about 2-2.5 inches in diameter. Wrap the dough tightly and refrigerate for at least an hour or overnight.
Baking
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Slice the log into 1/4-inch slices and place them on the sheets about 1 inch apart.
- Sprinkle with coarse sugar if desired.
- Bake for 9-11 minutes until the edges and bottoms are golden.
Cooling
- Let the cookies cool for a couple of minutes on the sheets before transferring them to a cooling rack.
Notes
For best results, ensure your butter is softened but not melted, and don’t skip chilling the dough to maintain its shape during baking. Store cookies in an airtight container for up to a week.