Description
makes about 16 cookies
Ingredients
Sourdough Flower Cookies
1 cup (227g) unsalted butter, room temperature
1/2 cup (60g) confectioners sugar
1/4 cup (50g) granulated sugar
2 large egg yolks
1/4 cup (50 g) sourdough discard (optional)
2.5 cups (300g) all purpose flour
3/4 teaspoon salt
edible flowers: pansies, lilacs, jasmine, marigold, violets, borage…
Flavor of choice
seeds from a vanilla bean or 2 tsp vanilla extract
2 teaspoons orange blossom, rose water
1 teaspoon citrus zest
1 tablespoons finely ground tea or matcha powder
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, both sugars, and salt on medium speed until light and fluffy, 2-3 minutes. Add the yolks, discard and vanilla and mix until combined. On low speed add the flour and mix until the dough comes together in a ball.
- Place the dough on a large sheet of parchment paper. Place another piece of parchment on top and roll out the dough to 1/4 inch thick . Place on a baking sheet and refrigerate for 1-24 hours, this allows the dough to firm up. . A longer refrigeration time ferments the dough making it easier to digest.
- Remove the top piece of parchment paper and lightly press a 2-3 inch cookie cutter to make an outline for the cookies. Decorate with flowers and replace the parchment on top. Gently roll to adhere the flowers to the dough. Remove the parchment and cut out the cookies.
- Place the parchment on a baking sheet and freeze for a few hours, preferably overnight.
- When you’re ready to bake, preheat the oven to 350°F
- Arrange the cookies on the prepared sheet pan, leaving 1/4-inch space between them. Lightly sprinkle with sugar. Bake for 12-16 minutes, rotating the pan halfway. Allow to cool on the pan for a few minutes before transferring to cooling rack.