Yield: 15-20 cookies
Ingredients:
- ¾ cup (180 ml) butter, room temperature
- ½ cup (120 ml) icing sugar
- 1 teaspoon (5 ml) vanilla
- ½ teaspoon (2.5 ml) rosewater
- 1 ½ cups (350 ml) flour
- 3 tablespoons (45 ml) cornstarch
- 1 egg white, whisked
- 15-20 edible flowers (more if you are decorating with more than one per cookie)
- White sugar, for sprinkling
Method:
Let’s get baking!
In a bowl, cream together butter and icing sugar in a bowl.
Add vanilla and rosewater and mix in.
In a separate bowl, sift together flour and cornstarch.
Gradually, add flour mixture to butter mixture.
Turn out onto floured countertop.
Form into a large disc.
Cover with plastic wrap.
Refrigerate for a few hours.
Remove from fridge and roll out into a large circle on floured surface.
Cut into desired shapes using cookie cutters.
Bake in oven at 350 F (175 C) for 13 minutes.
Let cool. Lower oven temperature to 325 F (165 C).
Brush tops of cookies lightly with whisked egg white.
Carefully place flower on top.
Brush top of flower with egg white.
Sprinkle with white sugar.
Repeat.
Bake 3-5 minutes more.
Remove from oven and let cool.
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