Shortbread Florals

Shortbread Florals

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Surprise Mom this Mother’s Day with an edible bouquet of shortbread florals. Rich, buttery shortbread is infused with Herbs de Provence Oil and then frosted with lush, edible flowers. Pretty as picture, but sweet enough to eat- this is a gift that Mom will remember for years to come!

Serves
Prep Time
Cook Time
24
45
13

Ingredients:

(for the glaze)

  • 3 large egg whites
  • 4 cups powdered sugar
  • ½ tsp cream of tartar

(for the shortbread)

  • ⅓ cup rice flour
  • 1½ tsp kosher salt
  • 2½ cups all-purpose flour, plus more
  • 1 cup (2 sticks) plus 2 Tbsp. unsalted butter, cut into pieces, room temperature
  • 4 Tbsp. Herbs de Provence Oil
  • 1 Tbsp. lemon zest
  • ¾ cup granulated sugar
  • Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)

PLEASE NOTE: We used one 3 1/8-inch diameter and one 1 1/4-inch diameter fluted cookie cutters for this recipe.

Directions:

(for the glaze)

  1. Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots.
  2. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.

(for the shortbread)

  1. Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl.
  2. Using an electric mixer on medium-high, beat butter, sugar, zest and Herb de Provence Oil in a medium bowl until very pale and fluffy, about 5 minutes.
  3. Mix in dry ingredients on low until fully combined.
  4. Wrap in plastic and chill at least 2 hours and up to 2 days.
  5. Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to 1/8-inch thick.
  6. Using large cutter, cut out 16 rounds, re-rolling scraps.
  7. Using small cutter, punch out centers.
  8. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.
  9. Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.