The combination of cookies and flowers make a lovely and impressive treat that’s naturally beautiful and totally yummy. It’s important to use flowers that have not be sprayed by pesticides and that are known to be edible. For these cookies, I foraged carpet geranium, pansies, nasturtium, dianthus and calendula, and then added fennel seeds as a final touch.
Step 1: Separate the Egg Whites
Separate one egg white from the yolk. Use your hand to prevent piercing the yolk with the egg shell. Put the egg white in a bowl.
Step 2: Grind Sugar
Clean the coffee grinder of all coffee dust. Grind regular sugar until it is very fine. This will only take a couple of seconds in the grinder. A food processor can do this as well. You’ll be able to tell by sight when the sugar granules are smaller.
Superfine sugar, also known as caster sugar, is available for purchase at confectionary supply stores. If you use this sugar, you can skip Step 2.
Gather your flowers and very gently separate the petals. Paint them with a thin layer of egg white. Make sure to cover all areas, even deep into the stem.
Step 4: Sprinkle with Sugar
Sprinkle with the superfine sugar all over the petal. Gently remove any bulky stems that may interfere with the flower laying flat.
Step 5: Air Dry
Lay petals gently on the drying rack. Let rest for about 8 hours, shifting slightly after a couple of hours so the petals don’t stick to the surface they are drying on.
Combine the baking powder, flour, and salt in a bowl until all is evenly mixed.
In a stand mixer, combine the room temperature butter and sugar until it is fluffy. Add egg and vanilla.
Add flour mixture until well combined. Form into a ball and wrap in plastic. Refrigerate for an hour until firm.
Preheat oven to 325 degrees. Roll out dough to ¼” thickness with a rolling pin. Cut out shapes with a round cup or cookie cutter.
Transfer to a cookie sheets lined with parchment paper leaving an inch and a half between each cookie.
Bake for 10-13 minutes until cookies are lightly golden brown on the edges. Let cool completely on a cooling rack before icing.
Separate an egg. Combine the white of one egg with two cups powdered sugar in the stand up mixer on medium until thick yet runny like white glue.
Flood cookies with icing then gently place flower petals in your desired pattern on the cookie. Tweezers help to keep it neat but a delicate touch can do just as well. Let dry for 4-5 hours. Voila! Keep in an airtight container. Consume within two weeks.
You could also add mint leaves or any other edible plants. Have fun experimenting!