Dessert fit for a garden party! Colorful edible pansies turn simple sugar cookies into an elegant treat. Recipe makes about two dozen cookies.
Ingredients
- 1 stick softened unsalted butter
- 1 cup granulated sugar + extra for sprinkling on top
- 2 eggs (1 for dough, 1 for egg wash with whites only)
- 1 tsp vanilla or almond extract
- 2 cups all-purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- Pansies for decoration
Instructions
- In a stand mixer with the paddle attachment, cream together softened butter and sugar until light and fluffy. Then mix in the beaten egg and your choice of vanilla or almond extract until well combined.
- Mix in lour, salt, and baking powder just until a soft dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for 45 minutes.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Roll the chilled dough out to ¼-inch thickness on a lightly floured surface. Use a cookie cutter to cut out circles and transfer them to the prepared baking sheets.
- Brush each cookie with whisked egg white. Gently press a clean, edible pansy in the center, then brush over the flower with more egg white and sprinkle with a bit of sugar.
- Bake for 8–12 minutes, or until the edges are just lightly golden. Let cookies cool on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely.