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 edible flower on top and gently flatten.
*Apply another thin layer of egg white over top. Sprinkle sugar over cookie if desired.
*Return to 350 degree oven and bake for an additional 3-4 minutes or just until cookie is very lightly brown on 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 – 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.