Candied Flower Shortbread Cookies for #creativecookieexchange

So if you saw my recent Instagram post, you might be guessing who the special person is who inspired these cookies. Well, that person would be my mom!

I don't talk about my mom very often on the blog. I mainly focus on sharing recipes without getting too personal, because after all, you are here for the food. Well, the theme for this month's Creative Cookie Exchange was Mother's Day so I thought now would be the perfect time to say a little bit about the woman who has been a major influence in my life.

 

My mom was born and raised in the Philippines and had far from a privileged childhood. As a result, she's not a very mushy, sentimental type of person. My mom taught me the value of hard work, to earn what I have and not expect it to be handed over on a silver platter. She taught me to be tough and strong, to put my family before myself and to give without expectation. I am the person I am today because of my mother.

 

My mom has the biggest green thumb of anyone I know. She can grow anything, anywhere. Here she is with her giant collard greens! The leaves are almost as big as she is!!

This woman could literally make roses grow out of a rock (ok maybe not literally, but you get the picture). I don't know how she does it. Growing up, she had these beautiful rose bushes which she would care for and water every day. The smell of roses in our front yard was intoxicating. I, unfortunately, did not inherit her green thumb, but I can bake, and I baked these cookies for her.

These Candied Flower Shortbread Cookies are the perfect tribute to my mom. Made with pretty, edible flowers, they are beautiful, strong and not too sweet, just like my mom...

These cookies are also far from perfect, just like me...

I know your mom would enjoy them too! Why not make some for Mother's Day?

Candied Flower Shortbread Cookies

Makes approx. 18 cookies (depending on the size)

Adapted from Curtis Stone

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar + more for sprinkling
1 cup + 6 tablespoons all purpose flour
pinch of salt
Egg wash - l large egg white, beaten which 1 tablespoon water
18 edible flowers (small pansies preferred)

Directions:

Prepare the flowers

Gently wash the flowers in cold water and place face down on a paper towel to dry for about 15 minutes. After 15 minutes, turn the flowers face up and allow to dry completely.

Make the dough

Combine the flour and salt in a small bowl and whisk to combine. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or using your hand mixer), cream the butter and granulated sugar together until light and fluffy (approx. 2 minutes).

Add the flour mixture and mix at low speed just until combined.

Place the dough on a piece of plastic wrap, form into a disc, wrap tightly and refrigerate for 1 hour or overnight.

Bake the cookies

When ready to make the cookies, remove the dough from the refrigerator and allow to stand at room temperature for about 5 minutes so that it is pliable enough to roll out.

Preheat oven to 350f

Roll the dough to 1/4" thickness between 2 sheets of parchment paper. Cut into circles using a 1 3/4" to 2" cookie cutter (depending upon the size of your flowers). You can do a mixture of both sizes if needed. The size of your flowers will dictate the size you need to cut the cookies into.

Place the cookies on parchment lined baking sheets and refrigerate for 10 minutes.

After 10 minutes, remove from fridge and bake for about 10-12 minutes or until just lightly golden brown. Remove from oven and place the cookies on a wire cooling rack to cool completely.

Apply the flowers

Reduce oven temp to 325F

After cookies have completely cooled, brush them lightly with egg wash. Carefully place the a flower on the top of each cookie and lightly brush the flower with the egg wash so that it adheres to the cookie.

Sprinkle each cooking lightly with granulated sugar.

Place the cookies back on the baking sheet and bake for another 5 minutes or until the flower has dried out.

Remove from the oven and place the cookies on the cooling rack.

Store cookies in a covered container at room temperature for up to 3 days.

Note: My edible flowers were pretty large and thick so I had to use just some of the petals to construct a flower. Small, flat flowers are preferred for this recipe so you can keep the entire flower intact

Mother’s Day is coming! And what better cookies to make than those either in honor of or for our mothers? You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Classic Spritz Cookies from All That's Left Are The Crumbs
• Chocolate Chip Cookies (Baked) from Baking in Pyjamas
• White Chocolate Macadamia Nut Cookies from Hezzi-D's Books and Cooks
• Lemon Poppy Seed Cookies from 2 Cookin' Mamas
• Crystallized Ginger Cookies from Karen's Kitchen Stories
• Candied Flower Shortbread Cookies from Live... Bake... Love...
• Oats and Nuts Cookies from Basic N Delicious
• Coconut cookies from Flours and frostings
• Brown Sugar Maple Oatmeal Cookies with Dried Cherries from The Spiced Life
• Mint Chip Chocolate Cookies from A Baker's House
• Almond Crescents from A Shaggy Dough Story
• Rhubarb Sauce Cookies from Food Lust People Love