April Showers Bring May flowers!
What could be more perfect for our May cookie-of-the-month, than flower-topped sugar cookies?
I love violas. They’re one of my favorite flowers. Not only are they petite and beautifully colored, but they are hardy and tend to pop up everywhere and anywhere. I love that wild abandon. Plant some in your yard and they will reseed themselves every year.
“Consider how the wild flowers grow. They do not labor or spin. Yet I tell you, not even Solomon in all his splendor was dressed like one of these.” Luke 12:27
Whether you use violas or other blossoms, make sure your flowers are unsprayed and safe to consume.
Viola Cookies
PC: Ann Kirsten
Ingredients
- About 30 violas, pansies, or other edible flowers
- 1 cup (two cubes) of softened butter
- ½ cup granulated sugar (plus more for sprinkling)
- 2 cups flour
- 1 Tablespoon vanilla extract (or lemon, or almond)
Directions
- First, pick approximately 30 violas or pansies (or other edible flowers or leaves). Place them upside down on parchment paper, keeping space in between the blooms. Carefully place another sheet of parchment on top and place a heavy pan over the paper. Stack books on top of that to press the flowers (if you happen to have a flower press, feel free to use that). This can be done the day before or at least for an hour before you bake the cookies.
- Put the butter and sugar into a mixing bowl and cream together well.
- Add the flour and vanilla extract and mix just until blended.
- Turn the dough out onto a piece of plastic wrap and form it into a flat disk (I like to split the dough in half and make two disks, it’s easier to roll later). Wrap the cling-film around the disk(s) and chill for 1 hour or overnight.
- Preheat the oven to 325 degrees when you’re ready to bake.
- Roll the dough out and cut out circles with a 2” cookie cutter (bigger, if your flowers are large).
- Bake the cookies, one tray at a time, for about 7-8 minutes for the 2” size. Do not brown the cookies, they will be pale and soft when done (they firm up when cool).
- Remove the tray from the oven and gently press your flat violas onto the hot cookies. Press them carefully with your fingers. Sprinkle the finished cookies lightly with granulated sugar. Let the cookies cool completely on a wire rack.
Wouldn’t these be perfect for a spring wedding or tea party?
“The wilderness and the solitary place shall be glad for them; and the desert shall rejoice and blossom as the rose.” Isaiah 35:1
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Read more of Ann’s contributions to AllMomDoes here.
