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I couldn't bear to let springtime pass without trying these fun shortbread cookies that I saw on Pinterest a while back. And okay, I'll just go right ahead and admit it, it's not too difficult for me to conjure up an excuse to make shortbread, as I am the world's BIGGEST sucker for these simple, buttery, crisp, melt-in-your-mouth cookies.
I actually tried two different shortbread recipes for my fun Pansy Shortbread Cookies. The first was a bit bland and didn't roll very well but the second, well, it was PERFECT! AND, just for you, I tested it; I took a bite and let it just rest on my tongue, didn't chew or swallow and guess what? They TRULY do melt in your mouth. How cool is that?
Are you wondering what pansies taste like? First of all, they are one of many edible flowers. And there flavor? Well let's just say that pansies have a flavor that resembles ............. are you ready? ............ NOTHING. Oh, I don't mean they taste like nothing I can describe. I mean they taste like nothing, no flavor added. Which is great, as far as I'm concerned, because shortbread is just so stinkin' good, I'd hate to ruin it with anything.
You'll want to roll your dough fairly thick for these cookies to stand up to the pansy application. The application itself is super simple; just take clean, dry pansies (that haven't been sprayed with pesticides) and brush them onto the baked cookies with a bit of egg white wash.Then it's back into the oven they go a five minutes finishing stint. The results are delightfully delicious, a sight to behold, perfect for any special occasion you've got coming up!
- 1 ½ cups flour
- ½ cup corn starch
- ½ teaspoon salt
- 1 cup butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- pansy flowers your choice of colors
- egg beaten with 1 teaspoon cold water glaze
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Line two sheet pans with parchment paper. Combine flour, corn starch and salt in a medium size bowl and set aside.
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Beat butter until fairly smooth. Don't beat till super light and creamy, with shortbread you don't want to introduce too much air into the batter. Add sugar and beat again until well incorporated, about 30 seconds.
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Add flour mixture to butter mixture, beating just until all flour is incorporated.
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Place a sheet of plastic wrap on a flat work area. Scrape dough onto plastic wrap and form into a ball. Fold plastic wrap over dough and flatten slightly into a disk. Refrigerate for about one hour.
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Remove from refrigerator and allow to sit at room temperature for about 10 minutes to soften slightly. On a lightly floured surface, with a lightly floured rolling pin, roll dough to about ¼ inch thickness. Cut with round or fluted cutters, placing cookies on prepared pans as you cut them. Re-roll scraps of dough and cut out as many cookies as possible. Use flour as needed to keep dough from sticking to counter and rolling pin but try to keep it as minimal as possible. Using a lot of flour will make dough tough. If dough gets too soft as you're rolling, just return it briefly to the refrigerator then proceed with rolling.
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Place pans in freezer for 10 minutes or refrigerator for 20 minutes. Chilling the unbaked dough will keep your cookies from spreading out as they begin to bake.
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Bake 325˚F for 14-18 minutes minutes (depending on size) or until cookies are beginning to turn light golden at the edges and on the bottom. Cool on cookie sheet for 2-3 minutes, then remove to cooling rack to cool completely. Leave oven on.
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While cookies are baking, gently wash pansies in cool water and drain well. Place face down on a clean kitchen towel. Snip off stems as close to base of flower as possible. Just experiment with how close you can cut. You might have one or two fall apart but then you'll know how close to cut. Allow pansies to sit upside down for about 15 minutes, then flip over to finish drying completely.
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To apply pansies to shortbread, place cookies on a clean, dry work surface. Brush top of one cookie with egg white wash. Place a prepared pansy on cookie. Brush pansy all over with egg wash. I like to hold pansy in place by gently pressing the center of the flower with one finger while I paint the egg wash on. Add more pansies, if desired, depending on size of flowers. Pansies will shrink a bit during baking so it's fine to cover most of the surface of the cookies. Sprinkle cookie with either regular sugar for a smooth finish or sanding sugar for a sugary finish. I used sanding sugar for the ones pictured but also tried regular sugar and they were quite lovely. Repeat with remaining cookies.
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Return cookies to sheet pan when completed and bake for another 5 minutes, then transfer to cooling rack.
Jodi says
How many cookies does this recipe make?
Chris Scheuer says
Hi Jodi, that will totally depend on the size cutter you use and how thick you roll the dough. I get around 20-24 cookies with a small 3-inch round cutter.
Vicki Bushey says
Wow.....just W O W! These cookies are so beautiful!
My question is, “why do you use a different shortbread recipe for these cookies instead of the Christmas shortbread cookies you make”? Thanks
Chris Scheuer says
Hi Vicki, that's a great question. My recipes are ever evolving and I'm always looking for ways to make them better. This recipe was published quite a few years ago before I came up with the recipe I use with the Christmas shortbread cookies.
Barbara L Leonard says
Could you please add the word 'white' to the word egg in the ingredients list. I almost went with the whole egg but I reread the instructions. Thanks! They are beautiful. Found my edible pansies on Etsy! Walmart didn't have any :)+-
Pav says
Could you suggest something to use instead of egg? Would brushing cream on the pansies work? Thanks in advance!
Chris Scheuer says
Hi Pav, you could try cream but I'm not sure it would seal the pansies like egg white does.
Hannah says
These cookies are absolutely lovely! They inspired me to make my own version using wild Violets which I posted about on my blog! Thank you for sharing your methods! I love them!
Chris Scheuer says
Thanks Hannah, I love that pansies are edible!
Sharan says
OH NO. You said combine dry ingredients, which I say is sugar, then youvsaybtonadd sugar to butter. Dang. Hope mine turn out!!!
Anonymous says
Hi Sharan, so sorry for the confusion. Generally with baking, when you say "combine dry ingredients" it refers to the flour, leavening agent/s and salt but I can see how it could be confusing as the wording was not clear. I will change the directions to make it more clear. Hope your cookies turned out well!
Erin Dee says
Chris! These are SO beautiful. And I'm happy to hear that the flowers taste like nothing because I don't want anything messing with my shortbread! And thanks for experimenting with the recipe so we don't have to. 😉
Jennifer says
Wow, how beautiful. I've never seen anything like it!
Sandra Lee says
After looking at these beauties I'm convinced that there hasn't been enough shortbread in my life.
Marigene says
Those cookies are beautiful...so is the photography!
Valerie says
Lovely!! You're giving Martha Stewart a run for her money. 😀 (I'm a sucker for shortbread too.)
Gloria Baker says
Just beautiful Chris!!
Nami | Just One Cookbook says
I am still in awe of you and your gorgeous shortbreads! I think this is the most beautiful cookies I've ever seen! It's brilliant idea and gorgeous food art. I will remember this forever... Very nice work and thank you for sharing!!
Veronica Miller says
So tell the truth, after you make something particularly breathtaking and oh-so-adorable, do you giggle and squeal a little bit? Because if I had made these, I'd definitely be giggling and squealing. And just totally beside myself for a while. How can cookeis be THAT pretty?! You are amazing.
The Café Sucré Farine says
Veronica, you are so funny! Actually I wasn't sure of these cookies at first but once I looked at the photos the next day I did squeal a little bit (on the inside, of course). They are really fun!