Edible Flower Lemon Shortbread Cookies
Enjoy the best of spring with these buttery Edible Flower Lemon Shortbread Cookies! This recipe is easy to follow and perfect for an impressive yet delicious treat. Perfect for tea parties, weddings, or weekend baking!
Servings: 24 cookies
Calories: 59kcal
Ingredients
- ¼ cup granulated sugar
- 4 teaspoons lemon zest
- 7½ Tablespoons unsalted butter room temperature
- 1 cup all purpose flour*
- ⅛ teaspoon salt
- Edible flowers
Instructions
- Heat oven to 325℉.
- Line a sheet pan with parchment paper. Set aside.
- In a medium bowl, combine sugar and lemon peel.
- Use your fingers to rub the peel and sugar together.
- Add butter.
- Beat with an electric mixer until light and fluffy, about 2-3 minutes.
- Mix in flour and salt.
- Turn out onto a non-stick surface (parchment paper, silicone mat, marble board).
- Cover with a piece of parchment.
- Roll to ⅜ inch thick.
- Use a 2¼" scalloped cookie cutter to cut out. (If you haven't used any flour to roll out the dough, you can gather the scraps and re-roll.)
- Place on prepared baking sheet.
- Top each cookie with an edible flower.
- Press down lightly to hold in place.
- Bake for 12-13 minutes, or until just starting to color around the edges.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Room temperature is about 70℉.
- Use an oven thermometer to ensure accurate cooking temperatures.
Nutrition
Serving: 1cookie | Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 13mg | Potassium: 7mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.2mg