Homemade Pansy Cookies

August 28, 2023

Greetings Friends!

We are flourishing with flowers over here at Sunnydell Flower Farm in Black Forest Colorado.

We are tired, sore, happy and blooming under the Grace of God.

This past weekend I hosted our first ever open house and bloom bar on the Farm, it was fun!

I served some homemade baked goods and naturally flowers were included, even on the cookies.

 The ladies enjoyed them and I have had several requests for the recipe for the Homemade Pansy Cookies on Instagram.

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So...here we go!
Lets bake it together!

Being at a high altitude of nearly 7,500 feet I have my baking challenges, especially with cakes and brownies...cookies not so much.

Thank goodness!

Most likely these challenges won't be present for most of you-but if you find yourself living above the clouds. 

My recommendation is to use the convection bake setting, bump up the heat and plan on some extra minutes too.

(I check my baked goodies freqently and say a little prayer)


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This recipe is courtesy of the one and only Martha Stewart.

I tweaked it a bit by using more granulated sugar instead of sanding sugar, adjusting baking time and temperature too and I always, always go heavy on the vanilla!

I use a super good vanilla because honestly it makes all the difference in baking.


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Baking tip for the Pansies

I snipped Fresh from my pansy plants a couple of days ahead of baking day.

I kept them in the fridge and lightly sprinkled them with water, keeping them covered with wax paper.

Hydrating them is important.

About an hour before baking I placed them on a paper towel to soak up any excess water.

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Ingredients

4 cups sifted all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter -room temperture
2 cups granulated sugar
2 large eggs, slightly beaten
1 1/2 tablespoons pure vanilla extract
1 large egg white
2-3 dozen edible pansies, stems trimmed
1/2 cup granulated sugar


Directions

Step 1

In a large bowl, sift together flour, salt, and baking powder. Set aside.

Step 2

Using an electric mixer fitted with a paddle, cream butter on medium speed.
Gradually add granulated sugar; beat until fluffy. (this is a must for this recipe.)
Add eggs one a time, beating until fluffly as well.
On low speed, add vanilla and reserved dry ingredients, mix until very well combined.
Divide dough in half and form into balls, wrap in plastic wrap and chill for one hour.

Step 3

Heat oven to 325 degrees. High altitude heat to 335 degrees on convection bake.
In a small bowl, whisk egg wite with 1 tablespoon water until frothy.
On a lightly floured surface, roll out one ball of dough to 1/4 inch thickness.

Step 4

Using 2 1/2 -3 inch scalloped or flower shaped cookie cutters cut out shapes.
Place on baking sheets covered with parchment paper 2 inches apart.
Brush tops with egg wash.
Place a pansy on top of each cookie; gently pressing pansy to cookie dough and if needed straighten out petals.
Affix petals with more egg wash if needed. ( I actually had plenty of egg wash leftover, don't go too heavy handed with egg wash.)
Sprinkle each cookie with granulated sugar.
Bake until golden brown 10-12 minutes.
Repeat with remaining dough.
Store in airtight container for up to 1 week.
Makes 4 dozen.

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Thank you for joining me today!
Please visit my Sunnydell Flower Farm Website for upcoming events and farm news!

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