Eventually I’ll try some dandelion flower pasta but the other day I decided to make a very small batch of shortbread cookies. With the quarantine, ingredients are precious and shortbread is so simple with just a few ingredients. I’m convinced that shortbread cookies are simply a socially acceptable way to eat large quantities of butter. Because of that, it’s good to know that they freeze beautifully when you know it’s time to stop eating them.
Making shortbread is so easy.
Take a stick of butter out of the fridge to soften.
Go outside and pick 1/2 cup of the yellow petals of dandelions.
Now let’s get to it!
Set oven to 300 degrees F
1/2 C butter
1/4 C sugar
1/2 C dandelion petals
zest of 1/2 lemon
1 t vanilla extract (optional)
1/2 C flour
In a bowl, cream together the butter and sugar. Add dandelion petals, lemon zest, and vanilla and mix well. Blend in the flour.
I placed the ball of dough between 2 pieces of waxed paper and rolled it to about 1/3 inch thickness, and transferred to a parchment covered pan. It might be a good idea to chill it for 15 minutes now. (I did not, and had to re-score after the bake.)
Score the dough into pieces and pierce with fork. It can also be cut into shapes or pressed into a small baking pan or loaf pan.
Bake for about 30 minutes, until they are firm and just golden.
There are many optional ingredients, like chopped nuts, tiny chocolate, toffee, or butterscotch chips, dip them in chocolate, add a few pinches of lavender, mint, or anise hyssop – they’re fun to work with, like these Confetti Shortbread Cookies, Ginger Shortbread, or these Gluten-free Lavender Shortbread Cookies.
Hmmm… pretty obvious that I like shortbread!