Spring is in full bloom and summer is around the corner, so dress up dessert with pretty edible flowers!
There’s no better way to enjoy the sunny, warm weather than throwing a fantastic party with good friends, great food, and of course an impressive dessert. Roll out summertime with Lemon Basil Shortbread Cookies
- fabulous, flower-studded stunners at your next barbecue or garden party!
Here’s how to make these yummy, buttery cookies:
Gather up all your ingredients, but don’t worry, you don’t have to hit your local nursery for the pansies. Check your grocery store’s produce department for a packaged herb section first. Many grocers sell pansies and other edible flowers in plastic clamshells.
And if you can’t find them at the grocery store then forage around the yard! Just make sure any pansies you use are homegrown or at the very least, pesticide-free and away from the street or where any dogs hang out. You don’t want any unwanted surprises in your cookies!
Stir together cookie mix, butter, lemon peel, and basil until a soft dough forms. If you fancy more of a savory, Scarborough Fair feel to the cookie, swap out rosemary for the basil.
Lightly flour your clean countertop and roll dough about 1/8 inch thick. Cut with a 2 1/2-inch scalloped edge round cookie cutter. Place 2 inches apart on ungreased cookie sheets. Sprinkle with sugar and bake at 400 for 6 to 8 minutes, until edges are light golden brown.
Cool 2 minutes on the cookie sheet, then move to a rack to cool completely (about 15 minutes longer) before topping with flowers. Brush the backs of each pansy with honey. Top each cookie with a flower, honey-side down. If desired, you can tuck a tiny piece of mint or basil underneath the bloom to give the pansy back its leaf.
Voila! Three dozen gorgeous, colorful, perfectly scalloped shortbread cookies that are the perfect summery dessert!