Honey Dandelion Shortbread Cookies
18
cookies30
minutes9 - 11
minutesIngredients
1/2 cup (1 stick) unsalted butter, softened
2/3 cup sugar
1 generous tablespoon honey
1/2 cup loosely packed dandelion petals
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1-1/4 cups all-purpose flour
coarse sugar, for topping, optional
Directions
Wash dandelion flower heads under cold water. Set on paper towels or kitchen towel to dry. Remove 1/2-cup's worth of flower yellow petals .
Cream together butter, sugar, and honey until light and fluffy. Mix in dandelions.
On low speed, add salt and vanilla. Then slowly add flour until just-incorporated into the dough.
Turn dough onto large sheets of plastic wrap. Roll into a log about 2-2.5 inches in diameter. Wrap dough and refrigerate for at least an hour (overnight is OK).
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper. Unwrap the dough log and slice into about 1/4-slices. Place slices on baking sheets 1 inch apart. Sprinkle each slice with coarse sugar, if desired.
Bake for 9 - 11 minutes, until edges and bottoms are turning golden. Let cool for a few minutes on baking sheets, then place on cooling rack to fully cool.
Store cookies in an air-tight container. They are more flavorful a day or two after baking.
