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Dress up humble sugar cookies with violas and pansies for a beautiful springtime treat! Fun to make, fun to eat, and oh so delightful with a cup of Lavender Earl Grey Tea!


Edible Flower Cookie Recipe

• Organic edible flower blossoms (use whatever flowers are in season)
• 1 egg white, lightly beaten (no froth) – or use meringue powder or vegan sub if you prefer
• Few drops of vodka – or sub water
• Superfine sugar
• A small paintbrush
• Your favourite vanilla sugar cookie (baked 1-2 minutes shy of done or see TIPS below)

• Prepare edible flowers and set aside to dry – rinse and gently pat dry and air dry until no moisture remains.
• Bake your favourite sugar cookies 1-2 minutes shy of done. Remove from oven and cool slightly
• In a small bowl combine the egg white with vodka or water and beat lightly with a fork just to combine. Don’t overbeat, you don’t want froth. (I prefer vodka over water as it evaporates quicker.)
• On slightly cooled cookies paint a thin coating of egg wash.
• Place the edible flower on top and gently flatten.
• Apply another thin layer of egg white over top. Sprinkle sugar over cookies if desired.
• Return to a 350-degree oven and bake for an additional 3-4 minutes or just until cookie is very lightly brown on the bottom and egg wash is set.
*Cool on the baking tray for a minute, then remove cookies and cool completely on a wire rack.

• Edible flowers that lay flat work best for this recipe. You can also use just the petals instead of whole flowers – for example, rose petals. Or pluck petals from several different flowers and create a mosaic pattern.
• If preferred, flowers can be placed on cookies and egg-washed before they are baked. They will still look pretty but won’t have the same vibrant colour as the par-bake method.
• Store-bought sugar cookies can be used. Chill cookies slightly in the fridge then proceed as above. Bake in a 325-degree oven for 3-4 minutes or until egg wash is set.