Dandelion Shortbread Cookies 💛
There's just something about dandelion. Maybe it's her bright and sunny appearance after a long, cold, colorless winter, or the way every part of the plant is so useful. Maybe it's the way she, so cleverly, spreads her seeds with the irresistible promise of a wish, or her subtle f**k you to every sidewalk crack, manicured lawn enthusiast, and neatly trimmed garden bed caretaker in the way she grows with such wild determination...
For so many reasons, I'm glad that I live in a world where there are dandelions.
So I thought we'd make shortbread cookies with some of their petals today, because I'm also glad I live in a world where there are cookies.
Give this recipe a try and let us know what you think!
1/2 cup unsalted butter, softened
2/3 cup sugar
1 heaping tablespoon honey
1/2 cup loosely packed dandelion petals
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1-1/4 cups all-purpose flour
In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer), cream together the butter, sugar, and honey until light and fluffy. Fold in the dandelion petals.
On low speed, add the salt and vanilla and then slowly add the flour until it is just incorporated into the dough. Scrape down the sides of the bowl as needed.
Turn the dough onto a couple large sheets of plastic or bees wrap and roll it into a log that is about 2-2.5 inches in diameter. Wrap the dough and place in the refrigerator for at least an hour, or overnight.
When ready to bake, line a baking sheet with parchment. Preheat the oven to 350 degrees. Slice the log into about 1/4-inch slices and place on the baking sheets, about 1 inch apart.
Bake for 9-11 minutes, until the edges and bottoms are turning golden. Let cool for a couple of minutes on the baking sheets and then place the cookies on a cooling rack to fully cool.
We made a super simple icing for the top with 1 cup powdered sugar and whisked in 2 or 3 tablespoons of lemon juice and added a few extra dried dandelion petals for the top!