Pansy Shortbread
Ingredients
1-1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1 tablespoon dried egg whites
2 tablespoons water
8 to 16 small edible pansies or other edible flowers
Fine sanding sugar
Directions
1. In a medium mixing bowl combine flour and granulated sugar. Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. Pat or roll the dough into a 7- to 8-inch circle on an ungreased cookie sheet. Using your fingers, press to make a scalloped edge. Cut circle into 8 to 16 wedges; do not separate.
3. Bake in a 325 degree F oven for 30 to 35 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet on a wire rack.
4. Combine dried egg whites and water. Brush tops of wedges with egg white mixture. Place pansies on top; brush with more egg mixture. Sprinkle with fine sanding sugar. Bake for 5 minutes more. Transfer to wire racks and cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 8 to 16 wedges.
Source: Better Homes & Gardens
1-1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1 tablespoon dried egg whites
2 tablespoons water
8 to 16 small edible pansies or other edible flowers
Fine sanding sugar
Directions
1. In a medium mixing bowl combine flour and granulated sugar. Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
2. Pat or roll the dough into a 7- to 8-inch circle on an ungreased cookie sheet. Using your fingers, press to make a scalloped edge. Cut circle into 8 to 16 wedges; do not separate.
3. Bake in a 325 degree F oven for 30 to 35 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet on a wire rack.
4. Combine dried egg whites and water. Brush tops of wedges with egg white mixture. Place pansies on top; brush with more egg mixture. Sprinkle with fine sanding sugar. Bake for 5 minutes more. Transfer to wire racks and cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 8 to 16 wedges.
Source: Better Homes & Gardens
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