I love this time of year! Little Johnny Jump Ups and pansies greet us in stores -which I can’t resist! I brought some home and planted them in the pots by our front door. As I was looking through magazines this week, I saw a photo that combined these spring flowers and cookies….so of course, I had to try making them. They turned out so pretty. Use your favorite cookie recipe, or the recipe below.
For more ideas visit:
http://gourmetsweetbotanicals.com
Spring Sugar Cookies
Top sugar cookies with edible flowers and chopped pistachios for a beautiful spring cookie.
Servings: 2 dozen
Ingredients
Sugar Cookie Recipe
- 1 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup butter
- 1 egg
- 1/2 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 tablespoon powdered sugar
Instructions
Sugar Cookie Directions
- In a bowl,combine the flour, baking powder, and nutmeg. Cut in the butter with a pastry blender. Set aside.
- In another large bowl, beat egg throughly. Add sugar, milk, and vanilla. Beat this well. Pour in the dry ingredients and mix thoroughly.
- Wrap dough in plastic wrap and chill at least 30 minutes.
- Roll the dough between 2 sheets of parchment paper, lightly dusted with combination of 1 tablespoon flour and 1 tablespoon powdered sugar. Cut out shapes and bake in a 375 degree oven 8-10 minutes or until edges are slightly brown. Cool on cooling rack.
- Frost with favorite frosting and top with edible flowers and chopped pistachios.
Notes
Inspired by photo in Good Housekeeping magazine.
Amazing!