INGREDIENTS
1 ¼ cups flour
¼ cup sugar
½ cup room temperature butter
¼ tsp vanilla
1 tbs dried egg whites
2tbs water
pastry pansies
DIRECTIONS
1. Preheat oven to 325 degrees. Pick flowers, rinse and pat dry. Put
on paper towel to finish air drying. Put flour and sugar in a large
bowl. Mix together. Using a pastry cutter, cut in butter and
vanilla until mixture resembles fine crumbs and starts to cling
together.
2. Gather up crumbs into a ball and kneed together until smooth.
3. Roll out dough just of ¼” thick. Cut with cookie cutter. Put
cookies 2″ apart on parchment lined baking sheet and bake for 30
minutes, until the bottom and sides are just starting to slightly
brown and center of top is firm.
4. Take out of oven and cool on baking sheet. Combine dried egg
whites and water in small bowl.
5. When cookies are cooled brush egg white mixture on one cookie
at a time and top with pansy. Use your fingers to press the pansy
down in the middle and smooth out all petals so they are firmly
stuck to the cookie.
6. Put a thin layer of egg white mixtrue on top of the pansy and
smooth. Sprinkle lightly with sugar. Return to parchment lined
baking sheet. Bake at 325 degrees for 5 minutes. Remove from
oven.
7. With your finger smooth out any petals that have shrivelled up.
Set out on a cooling rack until the top of the cookie is completely
dry.
