Mother's Day Floral Cookies
Look no further for a delicious treat for Mom. Enjoy these delicate, buttery shortbread cookies infused with the rich, floral notes of Earl Grey tea, adorned with edible pansies delicately glazed on top.
Ingredients
- 2 cups flour
- 3/4 cup confectioner's sugar
- 1 cup butter
- 1/2 tsp. salt
- 2 tbsp. Teabloom's looseleaf Earl Grey tea
- 1 tsp. vanilla
Instructions
- Wash thoroughly your favourite edible flowers. Place them flat inside a paper towel or a piece of paper and put it in a book. Put aside.
- Preheat the oven to 375 degrees fahrenheit. In a blender or a food processor add the flour and tea. Blend until the leaves are smaller.
- Add salt, butter, sugar and vanilla and pulse until all mixed together.
- Take the dough and wrap it in cling wrap. Place it in the fridge to cool.
- Meanwhile, take confectioners sugar and water and make a glaze for the flowers
- Take the dough from the fridge, and roll it out at 1/2 inch thickness. Use your favourite cookie cutter and place them on a baking sheet. Cook for 12 minutes.
- Once the cookies have cooled down, take the glaze and start brushing it on the cookie. Place the flowers on top and put more glaze to seal it. Let it dry and enjoy!